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.
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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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