With summer just around the corner, I wanted to post a recipe that gets me excited for the warm and beautiful weather to come! I love making salads that are full of bright colors, different textures, and yummy vinaigrettes to top them off….and this salads knocks down every one of those components from the juicy raspberries and blueberries, crisp kale, quinoa, and honey lime-vinaigrette that will be sure to knock your socks off. It will definitely become an instant family favorite with nobody even noticing that you are using kale because it is that delicious! 🙂
Ingredients
Dressing
- 1/4 cup olive oil
- 1/4 cup canola oil
- 1 tsp lime zest
- 3 1/2 Tbsp fresh lime juice
- 2 1/2 Tbsp honey
- 1 tsp dijon mustard
- 1/4 tsp salt
- 2 tsp poppy seeds
Salad
- 2 cups cooked quinoa (about 2/3 cup dry)
- 1 cup sliced almonds, toasted
- 9 oz baby kale or baby spinach
- 1 1/2 cups fresh blueberries
- 1 1/2 cups fresh raspberries
- 2 medium avocados, peeled, cored and diced
- 5 oz feta cheese, crumbled
Directions
- In a blender or mason jar combine all dressing ingredients except poppy seeds. Blend until well combined (or cover and shake if using a mason jar). Pour into a container and stir in poppy seeds. Store in refrigerator.
- For the salad toss all ingredients together in a large salad bowl. Pour dressing over top and toss. Serve immediately after adding dressing.
