Recipe

Kale salad with creamy zucchini dressing

  • 25 mins cooking
  • Serves 6
  • Print
    Print

Ingredients

Kale salad with creamy zucchini dressing
  • 1 cup (200g) red or white quinoa
  • 2 cup (500ml) water
  • 200 gram purple kale, trimmed, washed, finely shredded
  • 1 (180g) carrot, unpeeled, coarsely grated
  • 1 cup (100g) walnuts, roasted, coarsely chopped
  • lemon wedges, to serve
Creamy zucchini dressing
  • 2 (180g) zucchini, coarsely chopped
  • 1 (320g) avocado, coarsely chopped
  • 1/3 cup (35g) walnuts, roasted
  • 1 clove garlic, crushed
  • 2 tablespoon white wine vinegar
  • 2 tablespoon walnut oil
  • 2 tablespoon olive oil

Method

Kale salad with creamy zucchini dressing
  • 1
    To make creamy zucchini dressing, process zucchini, avocado, nuts, garlic and vinegar until smooth. With motor operating, gradually add oils, drop by drop, then in a slow steady stream, until thick and creamy. Season to taste.
  • 2
    Place quinoa and water in a medium saucepan; bring to the boil. Reduce heat to low; simmer, covered, 10 minutes or until tender. Drain and cool.
  • 3
    Place quinoa in a large bowl with kale, carrot, nuts and dressing; toss gently to combine. Season to taste. Accompany with lemon wedges, if you like.

More From Women's Weekly Food