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

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Level: Easy

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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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wannab4 on 10.29.2012

Loved this salad and all the wonderful ingredients! Perfect!

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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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