Orange, Avocado and Kale Quinoa Salad

So.  Many.  Good.  Things.

Not a lot of people realize this, but winter is actually an amazing time for salads. Just because it’s cold outside doesn’t mean you don’t have access to excellent, fresh produce. In fact, things like citrus, kale, and root vegetables are at their best from December to March. Plus, there’s usually a good amount of late season fall produce —like squash, apples, and pears—hanging around, which means you have plenty to choose from.

Simple decadence.

Today, I introduce to you one of my favorite winter salads: Orange, Avocado and Kale Quinoa Salad. While I often mix things up, my favorite version has a base of hearty kale, lots of pistachios for crunch, quinoa for protein, clementines for sweetness, avocado for creaminess, and plenty of mint for freshness. The simplest citrus dressing ties it all together, and it’s delightful. It is perfect served as a main dish or side dish.

Or just maybe eat it out of the serving bowl because you just can’t help yourself…

What I love most about this salad is that each bright, highly textured bite packs a serious nutritional punch and makes me feel instantly healthier. Not only is the salad high in satiating fiber, but it’s also a great source of antioxidants, healthy fats, vitamins and minerals.

Ridiculously refreshing and bursting with flavor.

Orange, Avocado, and Kale Quinoa Salad

Ingredients:
For the Dressing:
3 tablespoons olive oil
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
2 teaspoons honey or maple syrup
Salt and pepper, to taste

For the Salad:
1 bunch lacinato kale, ribs removed and finely chopped
1 teaspoon olive oil
2 teaspoons lemon juice
Pinch of salt
2 cups cooked quinoa
4 clementine oranges, peeled and sectioned
1 large avocado, pitted, peeled, and chopped
1/2 small red onion, thinly sliced
2 tablespoons fresh mint, chopped
1/3 cup shelled pistachios
1/4 cup crumbled feta or goat feta (optional)

In a small bowl or jar, whisk together the olive oil, orange juice, lemon juice, honey, salt, and pepper. Set aside. In a large bowl, combine the kale, olive oil, lemon juice, and salt. Massage the kale with your hands until the kale softens, about 2 minutes.

Add the cooked quinoa, oranges, avocado, mint, pistachios, and feta cheese. Gently toss. Drizzle citrus dressing over the salad and gently toss again. Serve.

*** UPCOMING CLASSES! ***

Healthy New Year Menu!

Thursday, January 17th, 2019, 6:30pm-8pm – SOLD OUT!

Getting healthy is one of the most common new year’s resolutions year after year, and for good reason. Whether you want to feel more confident in your skin, have more energy, or just feel better, this menu is sure to cleanse, balance and delight! Guests are welcome to bring their favorite wine, beer or spirit to enjoy with the recipes

• Warming Winter Chai Smoothie
• Spinach Detox Salad with Quinoa & Cashews
• Creamy Ginger Carrot Soup
• Cauliflower Rice Lettuce Cups with Sriracha Peanut Sauce
• Dark Chocolate Winter Bliss Balls

This class is $75 per person. Space is limited to 12 guests

Comforting Winter Menu!

Thursday, February 21st, 2019, 6:30-8:00pm – BOOK NOW

Instead of curling up on the couch and resorting to delivery, whip up one of these fast and easy Winter recipes you’re guaranteed to love. Hearty soup to indulgent pasta, these doable recipes won’t take you long to make but taste like they did. Guests are welcome to bring their favorite wine, beer or spirit to enjoy with the recipes.

• White Bean, Sage & Roasted Garlic Spread with Crostini
• Mixed Citrus Salad with Avocado
• Roasted Red Pepper Soup with Polenta Croutons
• Butternut Squash Alfredo with Pan Fried Herbs
• Dark Chocolate Peppermint Patties

This class is $75 per person. Space is limited to 12 guests

Thai Inspired Dinner Party!

Thursday, March 14th, 2019, 6:30-8pm – BOOK NOW

For a Thai dinner that’s lean, mean, and green, come join in as we whip up this simple and gorgeous menu! Mango, peanuts, cilantro, and sriracha are guaranteed to deliver major flavor. Guests are welcome to bring their favorite wine, beer or spirit to enjoy with the recipes.

• Sweet Chili Glazed Brussels Sprouts
• Soba Noodle Salad with Peanut Sauce
• Thai Red Lentil Soup
• Tempeh Satay with Coconut Jasmine Rice
• Mango Sorbet

This class is $75 per person. Space is limited to 12 guests