Photo Credit: Constance Weissmuller

Baby Kale, Avocado & Red Quinoa Salad with Miso-Basil Dressing

SERVES

2

PREP TIME

05 min

COOK TIME

05 min

Ingredients

For dressing:

1 tablespoon extra-virgin olive oil

1 white onion, peeled and thinly sliced

1 bunch basil leaves, rinsed and dried

1 tablespoon white miso

2 tablespoons water

For salad:

1 cup cooked red quinoa (or any quinoa)

1 5 oz container baby kale

½ cup small grapefruit segments

1 avocado, peeled and cubed

Directions

  1. Cook the quinoa according to manufacturer's directions.

  2. In a small saute pan, warm the olive oil over moderate heat. Add the onion and cook until caramelized, about 6 minutes.

  3. In a food processor add all ingredients for the dressing. Blend until smooth. Set aside.

  4. In a medium-sized mixing bowl, add kale, quinoa, and grapefruit. Lastly add the avocado.

  5. Drizzle with as much dressing as you’d like. Plate and enjoy!

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