Creamy Beet & Avocado Power Salad

I just cant stop it with the kale & quinoa salads. They're too good, too healthy, too filling, too delicious. This one is based on a recipe I found for a raw kale salad with creamy avocado vinaigrette. I added a thing or seven. And hot damn, if i do say so myself.  


What you need:

  • 1 bunch kale
  • 1 cup uncooked quinoa
  • 3 avocados, chunked
  • 2 medium beets, cubed
  • 1 can garbanzo beans, rinsed & drained
  • 1 carrot, shredded
  • 1/4 cup raw sunflower seeds
  • 3 tablespoons apple cider vinegar
  • 4 tablespoons walnut oil
  • 2 teaspoons dijon mustard
  • salt & pepper
  • blue cheese crumbles
  • the desire to eat the shit outta some salad

What you do:

Boil the beats until cooked through, 45 minutes to an hour. Run under cool water, peel, and cube. 

Cook the quinoa and set aside. Keep covered and warm. Separate the kale leaves from the stem, chop and steam. Mix the kale, quinoa, and beets in a giant bowl (super huge).

Add 2 chunked avocados, garbanzo beans, carrot, and sunflower seeds. Mix salad well. Carefully and without spilling it all over the floor. 

Place the third avocado into a food processor with the walnut oil, apple cider vinegar, dijon mustard, and salt and pepper to taste. Pulse until smooth and creamy. 

Toss the salad with the dressing, and be gluttonous with your dressing portion. The creamy vinaigrette/quinoa combo is what's UP. Sprinkle some blue cheese crumbles over that bad boy and get ready to stuff your face. Maybe just put it in a trough and use a shovel. Try to remember to breathe!

This makes about 6 extremely large salads for very hungry people. To save leftovers, set some of the salad aside before smothering it in dressing! Without dressing it will keep for 1-2 days, and give you nonstop nutrients and power to take over the world.