Tossed in a sweet-and-tangy lemon dressing, this refreshing kale and quinoa salad is packed with fruity tropical flavors. It has chunks of creamy avocado, crunchy cashews, and hints of spicy ginger for lots of personality. Best of all, it's ready in just 10 minutes!
This kale and quinoa salad is certainly one of the simplest salads you can make, and it gets even better with time. The kale starts softening and the mango's sweetness begins to shine. Good luck putting your spoon down when the tangy lemon-honey dressing really soaks into the quinoa! It's one of my favorite salad dressings ever. Every bite is bursting with creamy, juicy, and sweet flavors. Not bad for a 10-minute salad… In fact, I'd say it's a winning lunch recipe when you need something quick but hearty to get you through the week.
Why You'll Love This Kale and Quinoa Salad
If you're all about quick, fruity salads, this effortless kale and quinoa salad with tropical fruits will become a new weekday favorite.
- Quick. This recipe only takes 10 minutes!
- Great for meal-prep. Store it in serving-size containers so you can enjoy it straight away after a long day or easily take it with you in the morning.
- Seasonal. I used mango and blueberries, but you can swap the fruits around depending on what's in season.
- Wholesome ingredients. There are no processed ingredients in this salad so you know exactly what's in it. Even the lemon dressing is homemade!
Recipe Ingredients
This fresh kale and quinoa salad with homemade lemon-honey dressing is a 10-minute dream salad. The recipe card at the bottom of the post has exact ingredient amounts and step-by-step instructions.
- Curly kale – I like to buy store-bought, pre-chopped kale to save prep time. Baby spinach and arugula are good swaps.
- Cooked quinoa – Tri-color quinoa works too. Check out my Quinoa Nutrition Facts to learn about its benefits and get more recipe inspiration.
- Mango – Fresh mango is best, but you can also use canned mango as long as its well rinsed.
- Raw cashews – Feel free to use almonds, walnuts, macadamias, Brazil nuts, or pecans.
- Blueberries – They must be fresh. Frozen ones don't work for this because they soften and release moisture once thawed.
- Avocado – Make sure it's ripened.
For the Dressing
- Olive oil – Go for avocado oil instead if you prefer.
- Apple cider vinegar – It adds fruity tang. No white vinegar here, but red wine vinegar is okay.
- Lemon juice – Reduce the amount by half if you use lime juice.
- Honey – You can use maple syrup or agave nectar as well.
- Ginger – Ground or fresh ginger works.
- Turmeric – Break up any clumps with your fingers before adding it in.
- Salt & pepper – Kosher salt and freshly cracked black pepper are best.
Tips & variations
This tropical kale and quinoa salad can be assembled in many different ways depending on what fruits and greens are in season. Don't forget to add leftover veggies and grains! These are some of my favorite variations and a couple of tips for the best quinoa salad:
- Add protein. My Instant Pot Shredded Chicken, rotisserie chicken, or grilled turkey are great ways to add protein.
- Keep it vegan. Add plant-based protein like Crispy Baked Tofu or tempeh for a heartier salad.
- Go “berry” tropical. Sprinkle in 1/2 cup raspberries, blackberries, or pitted black cherries.
- Use a salad mix. Lettuce, spinach, kale, and arugula salad mixes are an easy way to skip chopping the kale.
- More fruit. Add 1/2 cup sliced peaches, pineapple, or Granny Smith apples for more natural sweetness.
- Make it a grain-bowl. Mix in 1 cup brown rice, wild rice, or couscous to turn it into a grain-bowl salad.
- Garnish it. Topping the salad with 1/4 cup crumbled goat or feta cheese, shredded parmesan, crumbled bacon, chopped basil, or puffed quinoa adds great texture and flavor.
- Let it sit. Once the quinoa is done cooking, don't uncover the pot right away. Leave the lid on and let it sit for at least 10 minutes. Use a fork to fluff up the quinoa, and cover the pot for another 5 minutes for the fluffiest bite.
- Use leftovers. Stir in 1/2 cup thinly sliced bell peppers, red onions, or chopped asparagus to reduce food waste and add flavor.
What Goes with Kale Quinoa Salad?
This fruity kale and quinoa salad is a hearty lunch on its own, but you can also serve it as a side. I love it with my Pistachio Crusted Salmon or Pecan Crusted Salmon. For chicken mains, try my Instant Pot Whole Chicken or Baked Boneless Chicken Thighs. Roasted turkey works too. If you want to keep the meal vegetarian, pair it with my Zucchini Fritters or Lentil Patties.
How to Store Extras
This kale and quinoa salad can be refrigerated in an airtight container for up to 5 days. Discard immediately if the quinoa tastes sour or becomes sticky. Enjoy it straight out of the fridge.
More Kale Salad Recipes
Kale and Quinoa Salad
Ingredients
- 1 bunch curly kale
- 1 cup cooked quinoa
- 1/2 cup chopped mango
- 1/2 cup chopped raw cashews
- 1/4 cup blueberries
- 1/2 avocado
For the dressing
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon honey
- 1/4 teaspoon each of ginger & turmeric
- Salt & pepper to taste
Instructions
- Remove the stems from the kale, then finely chop the leaves and add them to a large bowl. Top the kale with remaining salad ingredients and set aside.
- For the dressing, whisk together all the ingredients until emulsified and smooth. Pour dressing over salad and toss to combine. For best flavor, allow the salad to sit for at least 30 minutes in the fridge.
Video
Nutrition
