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Kale and Quinoa Superfood Salad

Made with superfoods kale and quinoa, it’s hard to get much healthier than this salad. Kale is among the most nutrient-dense greens out there – loaded with calcium, fiber, vitamins A, C and K. The bright and tangy lemon vinaigrette contrasts nicely with the earthy flavor of the leafy veggies, while colorful fruits and vegetables combine to add a harmonious mix of vitamins, antioxidants and fat. Edamame and quinoa provide the dish with generous serving of protein. Bon appétit to that!

Kale Salad

Photo by Perry Santanachote

Serves 4

Total time: 20 minutes

The Skinny

Per 12-ounce serving:

  • 402 cal
  • 21 g fat (2 g sat)
  • 47 g carbs
  • 76 mg sodium
  • 10 g fiber
  • 13 g protein

Ingredients

For the salad:

2 cups cooked quinoa, cooled
1 cup shelled edamame beans, cooked and cooled
3 cups kale, ribs removed and chopped
1 cup cherry tomatoes, halved
1/2 red onion, diced
1 mango, pitted and diced
1 avocado, pitted and sliced
2 tablespoons toasted walnuts

For the dressing: 

2 tablespoons olive oil
1 teaspoon Dijon mustard
Juice from one large lemon
1 garlic clove, finely minced
1 teaspoon honey
1 tablespoon fresh chopped basil
Salt and pepper, to taste

Preparation

  1. To make dressing: place olive oil, mustard, lemon juice, garlic, honey and basil in a jar and shake until all the oil is incorporated and mixture is thickened and uniform in color. Season with salt and pepper and set aside.
  2. In medium bowl, toss quinoa, kale, onion and edamame together; add vinaigrette and toss. Place in refrigerator for 15-20 minutes to let flavors soak in.
  3. Before serving, toss in the tomatoes, mango, avocado and walnuts.

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