A very healthy salad indeed!
This is a a very tasty and satisfying dish, whether you serve it as a side dish to another meal, or use it as a main dish.
Mostly kale, which is very nutrient rich, plus some high protein quinoa... add a little corn, tomatoes and some cheese for lots of taste. Toss with lemon, olive oil and seasoning.
I will say this salad is quite a good keeper too, as I took leftovers in my lunch without too much loss of quality. Those tomatoes might have been a little more squishy... that's OK.
Makes about 6 cups, serves about 6-8 for a side dish, or 3-4 as a main dish
Ingredients
Juice of a lemon, or lime
2 tsp dijon mustard, or 1 tsp dry mustard
3 Tbsp olive oil
1/2 tsp garlic, dried or 1 garlic clove, minced
Salt and Pepper
3 cups fresh kale, de-ribbed and chopped small
1 1/2 cups quinoa, cooked
1 cup cherry tomatoes, halved or quartered
1 cup corn, fresh or frozen (thawed)
1/3 cup green onions, sliced
1/3 cup Parmesan cheese, grated (omit for Vegan version)
In the bottom of bowl, combine lemon juice, mustard and olive oil. Mix with a whisk until the dressing is emulsified .
De-rib and chop the kale. Here's a picture of the ribs that I did NOT chop up. Too tough.
Add kale and toss with the dressing. Let sit for about 15-20 minutes to soften it. Add the other ingredients and toss again. Taste, and add salt and pepper to taste. If needed, add another squeeze of lemon. I like it tangy!
Here's what's been happening on my blog around, or on, this date over the years...
One year ago: The Ocean Mile (cocktail)
Two years ago: Ginger Rhubarb Whole Wheat Pie
Three years ago: Chilled Curried Mango Prawn Soup
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