Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette

Ingredients and Weight:

• 1 bunch (about 1 pound) kale, chopped
• 2 cups cooked quinoa
• 2 ripe avocados, peeled, pitted, and cubed
• 1/2 cup red onion, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1/4 cup toasted pumpkin seeds

For the Vinaigrette:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time:

15 minutes

Cooking Time:

N/A

Difficulty Level:

2 (simple)

Preparation Method Steps:

1. In a large bowl, combine the kale, quinoa, avocado, red onion, cilantro, and pumpkin seeds.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
3. Pour the vinaigrette over the salad and toss to coat.

Nutritional Information (per serving):

• Calories: 300
• Fat: 15g
• Carbohydrates: 35g
• Protein: 10g

Dish Characteristics:

• Crisp and tender textures
• Vibrant colors and flavors
• Light and refreshing

User Comments:

• "The perfect balance of flavors and textures."
• "A healthy and satisfying salad that doesn't compromise on taste."
• "The lemon Dijon vinaigrette is a game-changer."

Special Precautions and Tips:

• Use fresh, tender kale for the best flavor.
• If the vinaigrette is too thick, add a little more lemon juice or water.
• Serve immediately for the best texture and flavor.