Cucumber Kale Salad Recipe
Crunchy, light and fresh! Cucumber kale salad is a healthy, green veggie packed meal with tons of flavor thanks to tangy avocado lime dressing.
How to Make the Best Cucumber Kale Salad
This cucumber kale salad is the perfect balance of fresh, crunchy vegetables and creamy avocado-lime dressing. Packed with nutrient-dense kale, cucumber, quinoa, and black beans, it’s a wholesome meal that’s light enough for warm weather but substantial enough to satisfy. The addition of quinoa makes it a complete protein, while the tangy dressing ties all the flavors together beautifully.
The beauty of this salad lies in its simplicity and versatility. You can prepare the components in advance and assemble everything just before serving to keep the textures at their best. The homemade avocado-lime dressing is naturally creamy without any heavy mayonnaise or excessive oil, making this a healthy choice without sacrificing flavor.
Whether you’re serving it as a side dish or as a main course, this salad is guaranteed to become a summer favorite. It’s perfect for meal prep, picnics, or a quick healthy lunch throughout the week.
Cucumber Kale Salad
Crunchy, light and fresh! Cucumber kale salad is a healthy, green veggie packed meal with tons of flavor thanks to tangy avocado lime dressing.
Ingredients
Salad
Avocado-Lime Dressing
Instructions
Salad
- Start by cooking the quinoa, so it will have time to 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.
Avocado-Lime Dressing
- Combine avocado, goat cheese, lime juice, and olive oil in a blender or food processor.
- Blend until smooth and creamy.
- Adjust lime juice and olive oil to reach desired consistency and flavor.
Notes
- This salad is best served immediately after tossing to keep the quinoa and vegetables fresh and crisp.
- You can prepare the components ahead of time and assemble just before serving.
- The dressing can be made up to 2 hours ahead and stored in the refrigerator.