Spring Pea & Asparagus Quinoa Salad with Kale Pesto and Avocado

March 21, 2017
Serves 2 as main
food processor
Prep time
Cook Time


  • 4-6 leaves
    kale, de-stemmed, chopped
  • 1/4 Cup
  • 2
    garlic cloves
  • 1/4 Cup
    extra virgin olive oil, more for smoother pesto
  • 1
    medium lemon, juiced and zested
  • 1/4 Cup
    cilantro, leaves and stems
  • 1/2 Teaspoon
    nutritional yeast
  • Pinches
    salt & pepper, to taste
  • 1 Cup
    (heaping) asparagus chopped in 1 inch pieces
  • 3/4 Cups
    green peas, fresh or frozen
  • 1/4 Cup
    leek, thinkly sliced on an angle
  • 4 Cups
    salad greens (arugula, kale, romaine, butter) I used kale and arugula
  • 3 Cups
    cooked qunioa
  • 1/4 Cup
    cilantro chopped (any fresh herb will work like basil or mint)
  • 1
    medium lemon, juiced and zested
  • 2 Tablespoons
    extra virgin olive oil
  • 1/2 Teaspoon
    nutritional yeast
  • 1/2 Teaspoon
    red pepper flakes
  • 1/2
    avocado, cut in cubes
  • chopped cilantro to garnish


  1. Start by making the pesto. De-stem kale and put everything into a food processor. Pulse for about 30 seconds. scrap down the sides and continue to pulse 30 more seconds. Scape down sides again and then turn on high until desired consistency is reached.

  2. Bring a small pot of water to a boil. Create and ice bath with ice cubes and water, set aside.

    Chop asparagus into 1 inch pieces, measure out 1 heaping cup full. Once water is boiling add in the peas and asparagus and blanch. Cook for 2-3 minutes, and once bright green transfer to ice bath using a slotted spoon.

  3. In a large bowl combine your lettuce greens, lemon zest and juice, oil, quinoa, leeks, nutritional yeast, red pepper, salt and pepper to taste if desired and toss to evenly coat.

  4. Add in asparagus, peas, avocado cubes and a couple big dollaps of pesto. Divide amongst plates. This would be great with fried eggs, salmon or baked tofu.

    This will serve two as mains or four as side.