Tuesday, 12 November 2013

Kale, Asparagus & Avocado Quinoa Salad with Creamy Lemon Dressing


This recipe combines multiple super foods together to create a great tasting healthy dish. It is definitely worth a try! 





First, you’ll heat up a skillet coated with half a teaspoon of extra virgin olive oil on medium heat. Add in two cups of baby kale, six asparagus spears, a minced garlic clove and half a teaspoon of lemon juice.  Add salt and pepper to taste and cook until vegetables are tender.


While the veggies are cooking, you can start making the dressing. In a bowl, whisk together one teaspoon of extra virgin olive oil, two teaspoons of lemon juice, half a teaspoon of basil paste, a tablespoon of light sour cream and salt and pepper to taste.


Once vegetables are tender, remove from heat. In a large bowl mix together the cooked vegetables, one cup of cooked quinoa, a quarter cup of diced red onion, half a cup of diced yellow bell pepper, half of diced ripe avocado and a quarter cup of light feta cheese. Add in your dressing, mix well and serve!  

  

Kale, Asparagus & Avocado Quinoa Salad with Creamy Lemon Dressing
Makes 2 servings

Ingredients

Dressing 
1 tsp Extra virgin olive oil
2 tsp Lemon juice
½ tsp Basil paste
1 tbsp Light sour cream
Salt and pepper to taste

Salad
1 cup Quinoa, cooked
2 cups Baby kale, stems removed
6 Asparagus spears
1 Garlic clove, miced
¼ cup Red onion, diced
½ Ripe avocado, diced
½ cup Yellow bell pepper, diced
¼ cup Light feta cheese
½ tsp Extra virgin olive oil
½ tsp lemon juice
Salt and pepper to taste

Instructions:
  1. Heat up a skillet coated with olive oil on medium heat. Add in kale, asparagus, garlic, lemon juice and salt and pepper to taste. Cook until vegetables are tender and set aside.
  2. For the dressing, whisk together olive oil, lemon juice, basil paste and sour cream. Add salt and pepper to taste and set aside.
  3. In a large bowl, mix together quinoa, red onion, avocado, yellow peppers, feta cheese, cooked asparagus and kale. Add dressing and mix well.
Makes 2 servings. Each serving is approximately 260 calories.