Meatless Monday

This recipe from Ambitious Kitchen was sent to me by Ms. Kellye King. She says that “It’s pretty easy to make and you can cut up most of the ingredients in advance, except the avocado.  I made a double batch of the dressing so I can just pour it in my to-go salad dressing gadget and go.” Thanks Kellye for being a loyal supporter and for sharing this recipe with other readers.

 

 

Ingredients

  • 2 cups cooked quinoa, cooled (cook according to package directions)
  • 1 1/2 cup edamame beans, cooked and cooled
  • 3 cups finely chopped Tuscan kale, ribs removed
  • 1 cup sliced grape tomatoes
  • 1/2 red onion, diced
  • 1 mango, pitted and diced
  • 1 avocado, pitted and either sliced or diced
  • 2 tablespoon toasted almonds or pumpkin seeds, if desired
  • For lemon vinaigrette:
  • 2 tablespoons olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon sugar
  • 1 large basil leaf, chopped
  • 1/8 teaspoon salt
  • fresh ground pepper, to taste

Instructions

  1. To make dressing: place olive oil, lemon juice, garlic, sugar, basil, and salt in blender or food processor. Blend/process for 10-15 seconds; set aside.
  2. In 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 flavors soak in.
  3. 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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