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Viva Verde Veggie Salad

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Total Time (mins)
20
Difficulty
1
Servings
4
Ingredients
9
Total Prep Time: 20 minutes
Calories Per Serving: 310
Nutrients

Nutrition Facts

Serving Size 276g

Amount per serving
Calories 310 Calories from fat: 150
% Daily Value*
Fat 17 g 26 %
Saturated 2.5 g 13 %
Trans 0 g
Polyunsaturated Fat 2.5 g %
Monounsaturated Fat 11 g %
Cholesterol 0 mg 0 %
Sodium 260 mg 11 %
Potassium 640 mg 18 %
Carbohydrate 33 g 11 %
Fiber 11 g 44 %
Sugars 3 g
Protein 9 g
Vitamin A 40 %
Vitamin C 40 %
Calcium 15 %
Iron 20 %
Vitamin E 10 %
Vitamin K 110 %
Thiamin 15 %
Vitamin B6 10 %
Folate 40 %
Phosphorus 15 %
Magnesium 20 %
Copper 15 %
Manganese 40 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Travel south of the border and delight in this filling quinoa salad. Black beans, kale quinoa and creamy avocado are all chock-full of nutrients!

Ingredients

  • 1 pkg. (5 oz.) DOLE® Organic Kale Mix
  • 1 cup cooked red quinoa, cooled
  • 1 ear of corn, lightly grilled
  • 1 cup cooked black beans, drained and rinsed
  • 1 avocado, peeled, seeded and chopped
  • 3/4 cup roasted red pepper, chopped             
  • 1/3 cup jicama, cut into matchsticks (optional)
  • 1 lime
  • Salsa Verde Vinaigrette (recipe below)
  • Chopped fresh cilantro
  • Salt and ground black pepper, to taste

Directions

  1. Toss baby kale with quinoa; arrange on large platter or serving plates. Cut kernels from corn; spoon over salad. Top salad with black beans, avocado, red pepper and jicama.
  2. Drizzle vinaigrette over salad and squeeze with lime juice. Garnish with chopped cilantro, salt and pepper, to taste.

Salsa-Verde-Vinaigrette: Whisk together 3/4 cup salsa verde, 3 tablespoons olive oil and 2 tablespoons cider vinegar. Makes about 1 cup.

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Viva Verde Veggie Salad Travel south of the border and delight in this filling quinoa salad. Black beans, kale quinoa and creamy avocado are all chock-full of nutrients! Prep Time:20 minutes Cook time: Serves: 4
Nutrition facts: 310 Calories, 17 grams fat
Ingredients:
  • 1 pkg. (5 oz.) DOLE® Organic Kale Mix,
  • 1 cup cooked red quinoa, cooled,
  • 1 ear of corn, lightly grilled,
  • 1 cup cooked black beans, drained and rinsed,
  • 1 avocado, peeled, seeded and chopped,
  • 3/4 cup roasted red pepper, chopped             ,
  • 1/3 cup jicama, cut into matchsticks (optional),
  • 1 lime,
  • Salsa Verde Vinaigrette (recipe below),
  • Chopped fresh cilantro,
  • Salt and ground black pepper, to taste, Directions:Toss baby kale with quinoa; arrange on large platter or serving plates. Cut kernels from corn; spoon over salad. Top salad with black beans, avocado, red pepper and jicama.Drizzle vinaigrette over salad and squeeze with lime juice. Garnish with chopped cilantro, salt and pepper, to taste.Salsa-Verde-Vinaigrette: Whisk together 3/4 cup salsa verde, 3 tablespoons olive oil and 2 tablespoons cider vinegar. Makes about 1 cup.