This yummy combination of two ‘super foods’ kale and quinoa means this salad is full of nutrients. And, the combination of all the flavours means this salad is very tasty!
Preparation Time: 20
Cooking Time: 10
Yield: 8 servings
Description:
Every year I try to spend a few weeks eating a sort of 'detox' diet – no gluten, no dairy, no red meat and no sugar (except was it naturally found in fruits). It's my way of recharging my system, a way to get out of bad habits that inevitably form as life gets busy and its easier to order take out than cook dinner.
My sister-in-law was kind enough to make this salad for dinner tonight to accomodate me while I'm in the middle of my current detox diet. It was one of the best salads I've had in a while and one I will definitely be adding to my recipe book!
Ingredients:
2 cups cooked quinoa
3 cups finely chopped Tuscan kale, ribs removed
1 cup sliced grape tomatoes
1/2 red onion, diced
1 mango, pitted and diced
1 avocado, pitted and diced
2 tbsp olive oil
1/4 freshly squeezed lemon juice
1 garlic clove, minced
1 tsp sugar
1 large basil leaf, chopped
3 cups finely chopped Tuscan kale, ribs removed
1 cup sliced grape tomatoes
1/2 red onion, diced
1 mango, pitted and diced
1 avocado, pitted and diced
2 tbsp olive oil
1/4 freshly squeezed lemon juice
1 garlic clove, minced
1 tsp sugar
1 large basil leaf, chopped
To make dressing: Place olive oil, lemon juice, garlic, sugar, basil in a blender. Blend for 10-15 seconds.
In a medium bowl toss quinoa and kale together. Add tomatoes, onion, mango, avocado. Add lemon vinaigrette and toss.
Can garnish with toasted almonds if desired.
This recipe was adapted from www.ambitiouskitchen.com
