Kale & Quinoa Salad With A Lemon, Apple Cider Vinaigrette

Yayyy for Friday!  This has felt like the longest week in history, and I'm looking forward to a couple of nice, relaxing days at home with my husband this weekend.  :)

This salad is one that I found on Pinterest a while back, and tweaked the ingredients to suit our taste preference.  Adam & I love it so much that we make it about once a week, and since it keeps so well in the fridge, we'll snack on it all week long.

This is the perfect salad on it's own for a light lunch, or as a side dish to chicken or fish.  It's also a nice, healthy alternative to bring to a Summer BBQ or get together.

Hope you enjoy it as much as we do!

Ingredients

3 bunches of Dino Kale; washed, dried well, and trimmed into bite sized pieces
1 1/2 cup cooked & cooled quinoa
3 tbsp fresh squeezed lemon juice
2 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
2 tsp. sugar substitute
3 tbsp red onion, finely chopped
3 tbsp rough chopped pecans
3 tbsp dried cranberries
1 avocado, diced
Fresh ground salt & pepper

Directions

Prepare quinoa according to manufacturers directions.  Set aside & allow to cool.

Place chopped kale in a large bowl. Add lemon juice, apple cider vinegar, olive oil, and massage into the kale to really coat every piece.

Add in sugar substitute, and a heavy pinch of salt & pepper.  Toss to combine and allow to sit for a few minutes to absorb the flavors.

Next add in the cooled quinoa, red onion, pecans & cranberries and lightly toss.  

Finish by plating the salad, and topping with desired amount of diced avocado.

*This salad can be easily stored in the refrigerator for a few days*

original recipe can be found here.

Thanks so much for stopping by.  I hope you all have a beautiful weekend! xx