Kale, Edamame, and Quinoa Salad with Lemon Vinaigrette
User Reviews
5
Kale, Edamame, and Quinoa Salad with Lemon Vinaigrette
Description
The Kale, Edamame, and Quinoa Salad with Lemon Vinaigrette combines cooked quinoa with thawed edamame and finely chopped kale to build a hearty base. After massaging the kale with part of the lemon basil vinaigrette, the salad is tossed to evenly coat the ingredients. Sweet cubed mango and sliced avocado are added along with grape tomatoes, creating a balance of textures and flavors. The vinaigrette, made from olive oil, fresh lemon juice, garlic, Dijon mustard, honey, and fresh basil, brings a tangy and herbal accent. Toasted sliced almonds on top add a crisp finish to this colorful and refreshing salad.
The salad suits a nutritious main or side dish and holds well, making it a practical choice for meal prepping or casual gatherings. The kale’s firmness breaks down with massaging, enhancing tenderness without losing its structure.
Adjusting the dressing ingredients or adding protein can customize the salad further. This combination highlights fresh produce and simple preparation for a balanced, wholesome dish.
Ingredients
- ¾ cup quinoa uncooked
- 1 ½ cups water
- 1 ½ cup edamame frozen, thawed
- 1 kale stems removed, very finely diced, bunch
- 1 cup grape tomatoes sliced
- ⅓ cup red onion diced
- 1 Mango large, pitted and diced
- 1 avocado sliced
- For lemon basil vinaigrette:
- ¼ cup lemon juice freshly squeezed
- ¼ cup olive oil
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or agave nectar
- 4-6 basil large leaves, very finely diced
- salt freshly ground, to taste
- black pepper freshly ground, to taste
- TO GARNISH:
- ¼ cup almonds toasted, sliced
Instructions
- First, cook your quinoa: Add quinoa and water to a medium pot and place over high heat; bring to a boil, then cover, reduce heat to low and cook for 15 minutes. After 15 minutes, remove from heat, fluff quinoa with a fork and transfer quinoa to a large bowl to cool down.
- To make dressing: place olive oil, lemon juice, garlic, dijon, honey (or agave), basil, and salt and pepper in blender. Pulse for 10-15 seconds; set aside. You can also whisk in a small bowl if you don't have a blender (just make sure your basil is very finely chopped.)
- In large bowl add your kale and pour half of the dressing over. Use clean hands to massage the kale for about 3 minutes or until it breaks down. This allows the kale to take on the dressing flavors.
- Next add in quinoa, edamame, diced onion, and remaining lemon vinaigrette; toss so that the salad is fully coated.
- Before serving, toss salad again and add tomatoes, mango and avocado. Sprinkle toasted sliced almonds over the top. Serves 4. Great for meal prep, picnics or parties!
Notes
- Massaging the kale softens its texture and improves flavor absorption.
- Use fresh lemon juice and finely diced basil for a vibrant vinaigrette.
- Toasted sliced almonds add a crunchy garnish enhancing texture contrast.
- Serve the salad shortly after assembling to maintain freshness and avocado texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Serving | 1serving (out of 4) | |
| Calories | 390cal | 20% |
| Carbohydrates | 47.7g | 16% |
| Protein | 13.9g | 28% |
| Fat | 17.4g | 27% |
| Fiber | 9.1g | 36% |
| Sugar | 11.6g | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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