Mexican Kale & Quinoa Salad


I started with my base of kale, added some black quinoa (which tastes very much like regular quinoa), avocado for fat, mango for a citrus tang, jicama for crunch and tomato, because I love me some tomato. I whipped up a Cilantro Lime vinaigrette with some jalapeno thrown in for punch, and enjoyed it, but I didn't feel like it was powerful enough to balance the strong flavor of kale. I think I might use the dressing again for chicken or shrimp though.

The whole dish is ridiculously easy to prepare, requiring only some short chopping time and a minute in the food processor for the dressing. It did the job in filling me up, but I think next time I might omit the kale, and add a little roasted corn to the quinoa.


  • 1 bunch kale, roughly chopped
  • 1 avocado, cubed
  • 0.25 cup jicama, cubed
  • 1 medium tomato, chopped
  • 1 mango, cubed
  • 1 cup quinoa, cooked according to directions on package

Mix all salad ingredients together and toss lightly with dressing.

Cilantro-Lime Vinaigrette

  • 0.25 cup olive oil
  • 1 jalapeño or serrano pepper
  • juice of 1-1.5 lime
  • 1 cup cilantro
  • salt and pepper

Add all ingredients to a food processor, except for the oil. Start blending and slowly drizzle in olive oil. Season to taste with salt and pepper.

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