Step 1: Make the Dressing
Add the olive oil, lemon juice, balsamic vinegar, fresh basil, sea salt, and black pepper to a blender.
Pulse until the basil is finely chopped and the dressing is smooth and well combined.
Taste and adjust seasoning if needed.

Step 2: Prepare the Kale
Cut the kale into bite-sized pieces, removing any tough stems.

Step 3: Massage the Kale
Place the chopped kale into a large mixing bowl.
Pour the basil balsamic dressing over the kale.
Using your hands, massage the dressing into the kale for 1–2 minutes until the leaves soften and become darker in color.

Step 4: Refrigerate the Salad
Cover the bowl and refrigerate for at least 1 hour, but ideally 4–6 hours, to let the kale absorb the dressing and tenderize.

Step 5: Add the Rest of the Ingredients
After the kale has marinated, add the cooked and cooled quinoa, blueberries, sliced cucumber, spiralized beets, and diced avocado to the bowl.
Gently toss everything together until well mixed.

Step 6: Serve and Enjoy
Serve immediately, or store in the fridge for later.
This salad holds up beautifully for 2–3 days as the kale and beets remain firm and the flavors continue to develop.

Storage Instructions

Keep Fresh:
Store leftovers in an airtight container in the fridge for up to 3 days.
The salad holds up really well, with the kale staying tender but not soggy and the flavors becoming even more pronounced over time.

Make Ahead:
You can prepare the dressing and massage the kale up to a day in advance.
Store separately and assemble with the fresh ingredients right before serving for the best texture.

Warm Up:
This salad is best enjoyed cold or at room temperature.
No reheating needed—just give it a fresh toss before serving if it’s been sitting.