I want something cold to eat when it’s warm outside. It is so nice to have a crisp cold meal that is still filling and loaded with protein and healthy fats. I feel so obnoxious and so L.A. for having kale and quinoa in the same dish but here you go, just me indulging in my Southern California Summer roots!
First of all this salad has the most basic salad dressing that you already probably make. That one with lemon, Olive Oil, garlic, salt and pepper! So light and summery!
In the addition to quinoa and kale, there are many flavors that are in there to make those LA girl favorites taste yummy! This is thanks to mint, fresh little tomatoes (I use heirloom for color, but you can use any!) green onion, and avocado!
1 bunch of Kale, chopped finely
1 small box of little tomatoes, halved (I used heirloom, pretty!)
1 cup quinoa, cooked
2-3 green onions, chopped
1-2 avacados, diced
Fresh mint, thin sliced or ribbon cut
1 can chickpeas, drained and rinsed
1 part lemmon juice
2 Parts Olive Oil
.5 part garlic
Salt and Pepper to taste
1. Toss salad ingredients in a bowl
2. Shake up dressing ingredients
3. Pour dressing on salad and refrigerate up to 4 days or serve immediately
Notes: You can make you salad as wet as you want, that’s why I don’t give exact dressing measurements. If you want it to be more of a meal and less of a side dish you can add more quinoa and less kale! It makes a great kale salad side with a veggie burger or as an entre all on its own! I really like it better the next day especially since the kale will have absorbed more of the dressing, but then you might want to add more. This recipe keeps well, the lemon juice even keeps the avocado from turning brown.