Avocado, Kale and Quinoa Salad with Lemon and Pumpkin Seeds

• 120 g Quinoa
• 1 tsp Fine sea salt
• 120 g Kale
• 1 medium Lemon
• 3 tbsp Extra virgin olive oil
• 1 tsp Dijon mustard
• ¼ tsp Black pepper
• 30 g Pumpkin seeds
• 1 large Avocado, ripe but firm

1. Rinse the quinoa in a sieve, then tip into a saucepan with 300 ml water and 0.5 tsp of the fine sea salt. Bring to the boil, cover, then cook on a low heat for 12 minutes until the water is absorbed. Take off the heat and leave, covered, for 5 minutes, then fluff with a fork and let it cool slightly.
2. Strip the kale leaves from any tough stems and shred the leaves. Put the kale in a mixing bowl with a pinch of the remaining salt and squeeze and rub it with your hands for 30 to 60 seconds to soften. Set aside while you make the dressing.
3. Finely grate a little lemon zest into a small bowl, then squeeze in 2 tbsp lemon juice. Whisk in the extra virgin olive oil and Dijon mustard, then season with the black pepper and the remaining fine sea salt to taste. The dressing should taste bright and lightly sharp.
4. Toast the pumpkin seeds in a dry frying pan over a medium heat for 2 to 3 minutes, shaking the pan, until they start to pop and smell nutty. Tip them onto a plate to cool so they stay crisp.
5. Add the quinoa to the kale and toss with most of the dressing. Halve, stone and dice the avocado, then fold it through gently. Divide between bowls and scatter over the toasted pumpkin seeds, finishing with a final drizzle of dressing if you like.

Made this recipe? Rate it — a comment is optional.