Kale, Edamame, and Quinoa Salad with Lemon Vinaigrette

By á-1088

Ingredients

• For lemon vinaigrette:
• Ingredients
• 2 cups cooked quinoa, cooled (cook according to package directions)
• 1 1/2 cup edamame beans, cooked and cooled
• 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 either sliced or diced
• 2 tablespoon toasted almonds or pumpkin seeds, if desired
• 2 tablespoons olive oil
• 1/4 cup freshly squeezed lemon juice
• 1 garlic clove, minced
• 1 teaspoon sugar
• 1 large basil leaf, chopped
• 1/8 teaspoon salt
• fresh ground pepper, to taste

Preparation

Step 1

Instructions
1.To make dressing: place olive oil, lemon juice, garlic, sugar, basil, and salt in blender or food processor. Blend/process for 10-15 seconds; set aside.
2.In medium bowl toss quinoa, kale, and edamame together; add lemon vinaigrette and toss so that the salad is fully coated. Place in refrigerator for 20-30 minutes to let flavors soak in.
3.Before serving, toss salad again and add tomatoes, onion, mango, and avocado. Garnish with toasted almonds or pumpkin seeds if desired.