Recipe and image courtesy of Discover Great Veg, discovergreatveg.co.uk
Cooking tip: You can use a pack of precooked quinoa, if you prefer, for a speedier, fibre-rich salad.
Kale, avocado, beetroot and butter bean salad with mustard dressing
This fresh and healthy salad makes a delicious mid-week dinner
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Serves: 2
Published: May 19, 2025 at 10:34 am
Ingredients
- 50g/1.7oz Quinoa
- 2 tbsp Extra virgin olive oil
- 1 tbsp Cider vinegar
- 2 tsp Wholegrain mustard
- Salt and pepper to taste
- half of a 180g/6.3 oz bag Kale
- 400g/14 oz Butter beans drained and rinsed
- 1 Red apple cored and sliced
- 50g/1.7 oz Walnuts chopped
- 1 Ripe avocado sliced
- 80g/2.8 oz Cooked beetroot cut into wedges
Method
Step 1
Cook the quinoa according to the pack instructions, drain and run under cold water. Set aside.
Step 2
Meanwhile, whisk together the olive oil, vinegar and mustard and season to taste.
Step 3
Tip the kale into a mixing bowl, pour over the dressing and use your hands to massage the dressing into the kale until softened slightly. Add the butter beans, apple, walnuts, avocado, beetroot and cooked quinoa and stir gently to coat everything in the dressing.
Step 4
Serve immediately, with crusty bread, if liked.
