You must be logged in to post a review.
This beautiful salad will make you wish you ate vegan things more often.
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.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!