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!
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
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