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!
Serves 4
Total time: 20 minutes
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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
- 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.
- 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.
- Before serving, toss in the tomatoes, mango, avocado and walnuts.