Kale, Edamame, and Quinoa Salad with Lemon Vinaigrette
It’s coming to a point on my Facebook where everyone is becoming engaged. I don’t know what’s happening?
I mean, any time I even think about having a boyfriend I can’t help but laugh; all of the guys I go on dates with are either A) committed to work, B) completely awkward, or C) have questionable intentions. But I guess that’s what happens when you are 23.
So for now I think I’ll stick to single lady things until the man of my dreams (who might resemble Joshua Jackson aka Pacey from Dawson’s Creek) comes into my life. Plus if I had a boyfriend I probably couldn’t get away with making him eat quinoa and kale instead of manly beer battered onion rings and cups of BBQ sauce… or whatever Burger King is advertising this week.
What are your thoughts on that?
Hmmm, got it.
Let’s move on discuss adult things. Like salads.
My mom used to make a big batch of raw kale salad with lemon, olive oil, garlic, and bell peppers. She would let it still a few hours until the lemon juice broke down the kale and the flavors became melded together; it was sensational.
When it comes down to it, I adore kale and would love to use it in dishes more often because it’s like this crazy good super food. But I mean if we’re going to be tossing kale around, we might as well make this a full-blown good-for-you salad, right? That’s where the quinoa and edamame come in. Mega protein, totally vegan, and definitely full of good nutrients.
It’s like a healthy little fairy tale I dreamt up. The happy ever after is that flavor explosion in your mouth.
Juicy mangoes, red onion, grape tomatoes, creamy ripe avocado, nutty quinoa, crunchy kale, and edamame. This salad just might have everything I’ve ever wanted.
I tossed it in a little lemony basil vinaigrette which takes about 5 seconds to mix together since it’s just a little lemon, garlic olive oil, basil, salt, and sugar.
The longer the salad sits with the dressing, the better it gets.
This salad is the perfect lunch. Or it would be great with grilled fish.
It’s just too dang good not to try.
- 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
- For lemon vinaigrette:
- 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
- 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.
- 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.
- Before serving, toss salad again and add tomatoes, onion, mango, and avocado. Garnish with toasted almonds or pumpkin seeds if desired.