Superfood Salad

Nutrient packed and refreshing superfood salad. Made with a variety of colorful vegetables, leafy greens, and nutrient-dense ingredients. This salad is a powerhouse of vitamins, minerals, and antioxidants. Easy, healthy, and ready in 15 minutes.

Course dinner, lunch, Salad, Side Dish

Cuisine American

Diet Gluten Free

Prep Time 15

Total Time 15

Servings servings

Calories 321kcal

Author Sara

Equipment

1 large salad/mixing bowl
1 mason jar (for making the dressing)

Ingredients

Ingredients for the Salad

2 cups loosely packed curly kale
2 cups loosely packed spinach
1 cup cooked quinoa
1 cup chopped broccoli
¾ cup blueberries
½ cup chopped walnuts
½ cup shelled edamame/soybeans
⅓ cup finely diced red onion
1 large ripe avocado

Ingredients for the Dressing

⅓ cup extra-virgin olive oil
1 tbsp. apple cider vinegar
1 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
2 tbsp. pure maple syrup
½ tsp. fine sea salt
¼ tsp. garlic powder

Instructions

To assemble salad, start by adding the kale and spinach to a large salad bowl or mixing bowl. Add the remaining salad ingredients to the bowl except for the avocado.
Make the dressing by adding all dressing ingredients to a mason jar. Cover lid tightly and shake until creamy (about 15 seconds). Alternatively, you could whisk all ingredients together in a bowl, but I find shaking works much better. Taste, and if desired, you can add more salt.
Pour dressing over salad and toss well to combine.
Lastly, chop avocado and add to top of salad. Serve immediately.

Notes

Cook the quinoa ahead of time so it can cool and be ready to add to the salad. If you end up cooking the quinoa when the salad is needed, you can lay the quinoa out on a baking sheet and place in the freezer for 10 minutes to quickly cool.
Leftovers can be stored in the fridge for up to 2 days. The salad may become a little soggy, but it's still okay to eat. If you know you'll have leftovers, serve dressing on the side, and store the salad and dressing separately.

Nutrition