Nice light lunch!
I've been meaning to make this salad for quite some time, and since kale was on sale at the grocery store and I had left-over quinoa in the fridge, this week was the perfect occasion! With its tart and sweet lemon vinaigrette, I think it's the perfect winter/spring transition salad. Although the recipe called for avocado (which would have been spot-on), they weren't on sale so I went without, but that doesn't mean that you should!
Making salad dressing doesn't get any prettier!
Salad ingredients, assemble!
1 bunch chopped kale
1/2 Cup cooked quinoa
Chopped pecans, to taste
Chopped avocado, optional
1/4 Cup olive oil
1/4 Cup apple cider vinegar
3 Tablespoons lemon juice
1 Tablespoon maple syrup
Start by making whisking all of your vinaigrette ingredients in a bowl. Set aside.
Then, assemble your salad ingredients. Wash the kale, remove the stems, and chop into bite-sized pieces and place on a large plate. Add the chopped pecans (which I just broke apart by hand), optional avocado, and finally the cooked quinoa. Top with dressing, to taste.
Super easy, eh? Like I mentioned, I ended up using left-over quinoa from my fridge, but if you intend to make this from scratch, use about a 1/2 cup cooked quinoa (which is about a 1/4 dry).
When I made this for myself I was intended to break this up into 2 servings: for immediate consumption and the next day, so I halved the entire salad fixings, but it didn't go according to plan! The salad dressing unfortunately does not keep so I would suggest either making this a large lunch salad for one hungry person or two smaller salads for two peckish people.
Had to share my latest thrift score-- those flowers make me so happy!
Recipe via Healthy Living Healthy Us