Name: Kale Salad with Quinoa
Ingredients: 8 cups finely diced kale; 3 tablespoons fresh lemon juice; 1-2 tablespoons seasoned rice vinegar; 2 tablespoons olive oil; pinch salt; 1-1/2 cups cooked & cooled quinoa; 3 tablespoons chopped macadamia nuts; 3 tablespoons dried cranberries; 1/2 avocado, diced

Description

With may kale salads on my site, this is one of my favorites. Perfect as a side dish to roast chicken or perfect for a light lunch or dinner.

Ingredients

8 cups finely diced kale
3 tablespoons fresh lemon juice
1–2 tablespoons seasoned rice vinegar
2 tablespoons olive oil
pinch salt
1–1/2 cups cooked & cooled quinoa
3 tablespoons chopped macadamia nuts
3 tablespoons dried cranberries
1/2 avocado, diced

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Instructions

Place chopped kale in a large bowl. Add lemon juice, rice vinegar, olive oil and salt. Massage into the kale and let sit (about 5 minutes) while you gather the other ingredients.
To the kale, add the cooked and cooled quinoa, chopped macadamia nuts, and dried cranberries. Toss to combine ingredients. Divide salad between two or three plates and top with diced avocado.