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Kale, Quinoa & Almond Salad

You'll find this super-food, super-yum, detoxifying recipe featuring in the 8 Week Program.
Keyword Dairy Free, Egg Free, Gluten Free, Grain Free, Low FODMAP, No Added Sugar, Preservative Free, Soy Free, Vegan, Vegetarian
Prep Time 10 minutes


  • 2 cups kale finely shredded (stalks removed)
  • extra virgin olive oil
  • 1/2 lemon juiced
  • 1 cup quinoa cooked & cooled
  • 1/2 avocado diced
  • 2 tbsp fresh parsley
  • 1-2 Spring Onion finely sliced
  • 1/4 cup dry roasted almonds chopped
  • sea salt
  • black pepper


  • In a large mixing bowl massage kale with a generous amount of olive oil and lemon juice really well for several minutes and allow to stand for a further 5 minutes (this helps to tenderise the kale). 
  • Add quinoa, avocado, parsley, spring onion, salt and pepper and combine well. Add extra lemon juice to taste. 
  • Add dry roasted almonds just before serving. 


Sensitive to FODMAPs?
  • Stick to 1/4 avocado per serve. Stick to up to 10 almonds per serve or substitute for pumpkin seeds.
  • Use green part of spring onion only.
Sensitive to Nuts?
  • Substitute almonds for pumpkin seeds.
Personalise your recipe:
  • You can also leave out quinoa and add additional kale.
  • Add diced cucumber.
  • To add more protein add cooked, shredded chicken, boiled egg or serve with cooked fish.
  • If you have a thyroid condition or digestive condition cook your kale by sautéing in olive oil.