Kale, Edamame, and Quinoa Salad with Lemon Vinaigrette

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 Instructions

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.