This easy salad is hearty and fresh at the same time.
Course Main Course
Prep Time 20minutes
Cook Time 10minutes
Total Time 30minutes
3cupskaletough stems removed, massaged and finely chopped
1cuptomatoseeded and diced (can use grape or cherry tomatoes as well as plum or beefsteak
2cupscooked quinoacooked per package directions; remove lid and cool to room temperature
12ouncesspicy chicken sausageslike Aidell's or Casual Gourmet, cooked
1haas avocadopeeled, seeded and sliced
handful cilantrofor garnish (optional)
For the Chili Lime Dressing
1limezested and juiced
1teaspoon dijon mustard
1/4teaspoonfreshly ground black pepper
1 teaspooncumin powder
1/2 teaspoon chili powder
For the Salad:
Cook the quinoa or other grains according to the package instructions. (I used a grain blend with quinoa, buckwheat and millet - but rice or farro would work well too.) When the grains are cooked, move them from the heat and remove the lid. Set aside and let the grains cool to room temperature.
In a large salad bowl combine the kale, bell pepper, tomato and cucumber. Add the cooled grains and toss to combine.
Cook the sausages according to package directions or grill them (that's what I did.) I used a smoked sausage, so it was already cooked and I just needed to reheat it. Check your sausage -- if it's fresh, you'll need to cook it through completely.
For The Dressing:
Zest the lime and transfer to a glass 1-cup measure. Squeeze the juice from the lime into the measuring cup until you have 1/4 cup of juice.
Add the garlic, honey, dijon mustard, salt, pepper, cumin, chili powder, cayenne and olive oil. Whisk to emulsify. Stir in the chopped cilantro and set aside.
Assemble The Salad:
Add about half the dressing to the vegetables and toss to coat. Taste for seasoning and adjust. If it needs more dressing, add it a tablespoon at a time, but don't overdress -- you don't want it to be gloopy. Any leftover dressing is great on a piece of grilled chicken or fish.
Transfer the salad to a large bowl or platter. Arrange the sausages on top of the salad. Arrange the cut avocado next to the sausages and drizzle a few tablespoons of dressing over the avocado and sausage. Garnish with cilantro. Serve.
You can double the recipe for the salad to easily serve four, but you may not need to double the dressing. I had leftovers to dress another salad the next day.