The best summer salad
This tropical kale and quinoa salad recipe is a summer banger. The combo of quinoa, kale, papaya, pecans and veggies tossed in a punchy cilantro-lime dressing is perfection. This salad is sweet, savory, crunchy, zesty and totally crave-able. You are going to make this summer salad every week, I know I am.
What makes this salad tropical?
This summer salad recipe has a distinctly tropical vibe. The addition of papaya and the super zippy cilantro and lime dressing give it an island flavor that is fresh and exotic. Filling your bowl with this tropical kale and quinoa salad this summer will transport your tastebuds to the Caribbean, Hawaii or whichever tropical place you fancy!
Ingredients for Tropical Kale and Quinoa Salad
This summer salad has all the goodies! If papaya is not your thing substitute cantaloupe or pineapple. But, I urge you to try this. Papaya has never been my favorite fruit but combined with the pecans and zesty dressing, it deserves the hype.
Salad Ingredients:
- Kale
- baby bell peppers
- purple cabbage
- green onions
- cooked quinoa
- pecans (I used smoky chipotle pecans but you can use any kind)
- cilantro
Dressing Ingredients
- cilantro
- lime juice
- salt
- turbinado sugar
- olive oil
How do you make this summery kale salad?
This tropical kale and quinoa salad is so easy to make. The only part that takes any time at all is cooking and cooling the quinoa. While that is happening, simply chop all the ingredients and make the easy blended dressing. I highly recommend using my smoky chipotle pecans in this recipe. It is worth the extra time and effort.
- First, cook the quinoa according to the package and then spread on a plate to cool while you are preparing the other ingredients
- Make the smoky chipotle pecans or use regular and just toast them in the oven for 6 minutes at 400 degrees
- Make the simple blended dressing by adding cilantro, lime, salt, sugar, and olive oil to a high speed blender. Blend until smooth and creamy
- Add to a large mixing bowl the cooled quinoa, cabbage, kale, peppers, green onion, cilantro, papaya and pecans
- Pour the dressing over and toss well.
- Garnish with more pecans
Helpful Links
Here are links to a quinoa cooking tutorial and the smoky chipotle pecans
Tropical Kale and Quinoa Salad
Ingredients
Salad Ingredients
- 2 cups kale shredded
- 3 cups cooked quinoa 1 cup uncooked will make 3 cups
- 2 cups cabbage shredded
- 1 cup cilantro chopped
- 3 each baby bell peppers chopped
- ½ papaya peeled, seeded and chopped in bite sized peices
- 1 cup pecans
Dressing Ingredients
- 3 limes juiced
- 3 tbsp olive oil
- 1 tsp turbinado or brown sugar
- ½ bunch cilantro stems and leaves
- 1 tsp salt
Instructions
- First, cook the quinoa according to the package and then spread on a plate to cool while you are preparing the other ingredients
- Make the smoky chipotle pecans or use regular and just toast them in the oven for 6 minutes at 400 degrees
- Make the simple blended dressing by adding cilantro, lime, salt, sugar, and olive oil to a high speed blender. Blend until smooth and creamy
- Add to a large mixing bowl the cooled quinoa, cabbage, kale, peppers, green onion, cilantro, papaya and pecans
- Pour the dressing over and toss well.
- Garnish with more pecans
