Kale Superfood Power Salad (Vegan!)
A vibrant power salad that's fresh, healthy, and nourishing with immune-supporting ingredients. This plant-strong bowl will keep you satisfied and energized!
Servings4 large bowls
Ingredients
- 1/2 cup quinoa (or about 1 cup cooked)
- 1 large bunch kale (about 5-6 cups chopped)
- 1 medium carrot
- 1 cup cooked beets (I use Love Beets brand)
- 1/4 cup red onion
- 15 oz. can garbanzo beans
- 1 large ripe avocado
- 1/4 cup sunflower seeds
For the balsamic dressing:
- 3 Tbsp. balsamic vinegar
- 1 Tbsp. Dijon mustard
- 1 clove garlic, minced
- 1/8 tsp. salt
Instructions
- Rinse and cook quinoa: In a small saucepan, combine 1/2 cup quinoa with 3/4 cup water (or vegetable broth for more flavor). Bring to a light boil, then reduce heat, cover, and simmer for 15 minutes or until liquid has absorbed.
- Meanwhile, make the dressing: Add all dressing ingredients to a small bowl and whisk to combine. Set aside.
- Cut or tear kale into bite-sized pieces. (Or shred it if desired.) Place in a large bowl and gently massage.
- Grate carrot, dice beets, and thinly slice red onion. Place in bowl with kale.
- Rinse and drain beans. Add beans and cooked quinoa to the bowl.
- Pour dressing over top. Toss gently with tongs (or your hands) to thoroughly combine.
- Top with sunflower seeds and diced avocado before serving.
Notes
Serving: This salad yields a large amount, so halve or reduce if desired. If serving as a smaller side dish, it yields about 8 servings.
Dressing: Change it up with your own favorite dressing, or add an extra drizzle of balsamic if you like it extra-tangy. A creamy tahini dressing would pair nicely as well.
Recipe originally published December 2017. Updated April 2024.
Nutrition Per Serving (Estimate)
Calories: 371 kcal | Carbohydrates: 49 g | Protein: 13 g | Fat: 16 g | Saturated Fat: 2 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 7 g | Potassium: 813 mg | Fiber: 13 g | Sugar: 10 g | Vitamin A: 5297 IU | Vitamin C: 33 mg | Calcium: 147 mg | Iron: 4 mg