Berry Quinoa Avocado Salad with Lime Poppyseed Vinagrette

This is one of those salads you want to eat every day for the rest of your life.

berry-avocado-quinoa-and-kale-salad-srgb.
Dressing
    • 1/4 cup olive oil
    • 1/4 cup canola oil
    • 1 tsp lime zest
    • 3 1/2 Tbsp fresh lime juice
    • 2 1/2 Tbsp honey
    • 1 tsp dijon mustard
    • 1/4 tsp salt
    • 2 tsp poppy seeds
Salad
  • 2 cups cooked quinoa (about 2/3 cup dry)
  • 1 cup sliced almonds, toasted
  • 9 oz baby kale or baby spinach
  • 1 1/2 cups fresh blueberries
  • 1 1/2 cups fresh raspberries
  • 2 medium avocados, peeled, cored and diced
  • 5 oz feta cheese, crumbled

Directions

  • In a blender or mason jar combine all dressing ingredients except poppy seeds. Blend until well combined (or cover and shake if using a mason jar). Pour into a container and stir in poppy seeds. Store in refrigerator.
  • For the salad toss all ingredients together in a large salad bowl. Pour dressing over top and toss. Serve immediately after adding dressing.
  • Recipe and photo source: Cooking Classy
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