Apple, Kale & Quinoa Salad with Creamy Avocado and herb yoghurt dressing

Prep time: 10 minutes

Cooking time: 10 minutes

Total time: 20 minutes

Serves 2


For the Dressing:

  • 250m1 (1 cup) Vital Medium Fat Plain Yoghurt
  • 1 ripe avocado
  • Handful fresh basil leaves
    Handful fresh coriander leaves
  • 1 small garlic clove, chopped
    Zest and juice of 1 lime
  • Salt and black pepper, to taste

For the Salad:

  • 1 Granny Smith apple
    1/4 red onion, thinly sliced
  • 60m1 (1/4 cup) apple cider vinegar
  • 50 g fresh kale
  • 250m1 (1 cup) red and white quinoa, cooked
  • 1 orange, peeled and thinly sliced


For the Dressing:

Combine all ingredients in a blender and blend until smooth. If you prefer a runnier dressing, add a dash of water. Season to taste and set aside until needed. (As a cheat, you can also combine pesto with the yoghurt.)

For the Salad:

Cut the apple into thin, whole slices. Drizzle the slices with the lemon juice to prevent them from turning brown. In a small bowl, coat the sliced red onion
with the apple cider vinegar. Let it sit for a few minutes to pickle. Arrange the kale, quinoa, apple slices, orange and pickled onion on a serving platter. Serve with the yoghurt avocado dressing.