The Pioneer Woman Tasty Kitchen
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Kale, Edamame, and Quinoa Salad with Lemon Vinaigrette

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

Prep:

Cook:

Level: Easy

System:

4

Description

This beautiful salad will make you wish you ate vegan things more often.

Ingredients

  • FOR THE DRESSING:
  • 2 Tablespoons Olive Oil
  • ¼ cups Freshly Squeezed Lemon Juice
  • 1 clove Garlic, Minced
  • 1 teaspoon Sugar
  • 1  Large Basil Leaf, Chopped
  • ⅛ teaspoons Salt
  • Fresh Ground Pepper, to taste
  • FOR THE SALAD:
  • 2 cups Cooked Quinoa
  • 3 cups Finely Chopped Tuscan Kale, Ribs Removed
  • 1-½ cup Edamame Beans, Cooked And Cooled
  • 1 cup Grape Tomatoes Sliced
  • ½  Red Onion, Diced
  • 1 whole Mango Pitted And Diced
  • 1  Avocado, Pitted And Sliced Or Diced
  • 2 Tablespoons Toasted Almonds Or Pumpkin Seeds

Preparation

To make the dressing, place olive oil, lemon juice, garlic, sugar, basil, salt, and pepper in a blender or food processor. Blend or process for 10-15 seconds; set aside.

For the salad, in a 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 the flavors soak in.

Before serving, toss salad again and add tomatoes, onion, mango, and avocado. Garnish with toasted almonds or pumpkin seeds if desired.

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2 Reviews

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Avatar of wannab4

wannab4 on 10.29.2012

Loved this salad and all the wonderful ingredients! Perfect!

Avatar of pvfrompv

pvfrompv on 10.10.2012

The must be one of the healthiest salads on the planet! That said, there’s a lot going on here, ingredient wise. Next time, I think I’d omit the tomatoes. Texture-wise I’m not even sure the edamame is needed but it’s so good for you, I get it. I’d bump up the basil a bit too: nice flavor esp. with the mango & avo.

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