Shea is 10 months old…sigh…I can’t even believe it. Everyone says how fast they grow, but in the beginning you’re just trying to survive while constantly worrying about doing everything right that you don’t even realize it.
Cucumber Kale Salad
- Prep Time: 20 mins
- Cook Time: 8 mins
- Total Time: 28 minutes
- Yield: 6
- Category: Salad
- 1/4 cup red quinoa
- 1/2 cup chicken or vegetable stock
- 2 english cucumbers
- 2 avocados
- 1/4 red onion, finely diced
- 1 3/4 cups (cooked) or 1 15.5-ounce can Black Beans
- 1/2 head or 4 large leaves kale of choice
- 1 cup Avocado-Lime Dressing or dressing of choice
- 1 4-ounce log of goat cheese (reserve 2 tablespoons for the dressing)
- 1 tablespoon chopped cilantro (optional)
- Start by cooking the quinoa, so it will have time cook and cool while you prepare everything else. Combine quinoa and stock (vegetable, chicken or you could use water) in a sauce pan. Bring to a boil, cover and then simmer on low about 7-8 minutes until the liquid is absorbed. The quinoa should still have a springy bite but not crunchy. If there is still a little liquid left, drain it before adding the quinoa to the salad. Let cool completely before adding to the other ingredients.
- Peel, deseed and dice the cucumbers. The easiest way to do this is to cut the cucumber in half the long way and use a spoon to scoop out the seeds. Place chopped cucumbers in a bowl – large enough so that you’ll be able to toss all the ingredients with the dressing. Finely dice the red onion and add to the cucumbers. Remove the main stem of the kale leaf and finely chop the kale leaves and add to the bowl. Add the black beans, if using canned black beans, drain and rinse them before adding.
- Dice the avocado and add to the bowl along with the cooled quinoa and dressing. Toss all the ingredients together and top with crumbled goat cheese.
For the Dressing:
- In a food processor, or whisking by hand, blend 1 avocado, 2 tablespoons goat cheese, extra virgin olive oil salt, pepper, and 5 tablespoons lime juice (about 2 medium limes.) Option to add chopped cilantro. Makes about 2 cups.
Salad will keep 1-2 days. If preparing in advance, leave out the avocado and wait to dress the salad until you are ready to serve. Because the ingredients are so fresh and light, it is recommend to eat the day you make it but it can be served the following day if sealed in an airtight container.