This has been our salad of the summer: simple and fresh but perfectly satisfying. Torn kale gets massaged with olive oil and lemon juice, tossed with sweet blueberries, hearty quinoa, sliced almonds and crumbled feta. I’ll sometimes use Trader Joe’s honey-roasted sliced almonds for an extra bit of sweetness.
If you haven’t fallen in love with kale salads, this is the one that may finally sweep you off your feet. Though designed for maximum deliciousness, it happens to be gluten-free and chock full of superfoods. No need to tell the family, though, they’ll love it for the taste.
If you have leftover quinoa on hand it takes only 5 minutes to make. If not, combine 1/3 c dry quinoa with 2/3 c water in a small saucepan, bring to a boil, cover and simmer for 10 minutes until cooked through. Transfer to a bowl and refrigerate until cool before adding it to the salad.
- 3 c kale leaves
- 1 tbs olive oil
- 2 tbs fresh lemon juice
- 1 c cooked quinoa, cooled
- 1 c fresh blueberries
- 1/4 c crumbled feta
- 1/4 c sliced almonds
- salt and freshly ground pepper
Remove the tough stems from the kale leaves and tear into bite-size pieces.
In a large bowl, combine torn kale, olive oil and lemon juice. "Massage" the kale. That is, rub the oil and lemon juice into the kale with clean hands for about 30 seconds, scrunching the leaves as you go.
Season with salt and pepper.
Toss with quinoa, blueberries, feta, and almonds.
Total Fat 19.0g
Saturated Fat 4.6g
Trans Fat 0.0g
Total Carbohydrates 42.8g
Dietary Fiber 6.8g