Print
Heart-Healthy Kale and Quinoa Salad with Lemon Vinaigrette
- Total Time: 25
- Yield: 4 1x
- Diet: Low Fat
Description
This vibrant salad combines nutrient-dense kale and protein-rich quinoa, tossed in a homemade lemon vinaigrette, creating a refreshing and filling dish that supports cardiovascular health and blood sugar control.
Ingredients
Units
Scale
Kale and Quinoa Salad:
- 1 cup cooked quinoa
- 2 cups chopped kale, stems removed
- 1 avocado, diced
- 1/4 cup toasted almonds or walnuts
- Salt and pepper to taste
- 3 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon mustard
- 1 teaspoon honey or a pinch of stevia
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the cooked quinoa, chopped kale, and diced avocado.
- In a small bowl, whisk together the olive oil, lemon juice, mustard, honey or stevia, and season with salt and pepper.
- Pour the dressing over the salad and toss well to coat.
- Sprinkle toasted nuts on top before serving.
Notes
picture credit @jocooks
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 426
- Sugar: 3.8 g
- Sodium: 1223.6 mg
- Fat: 26.8 g
- Carbohydrates: 43.5 g
- Fiber: 8.7 g
- Protein: 9.8 g
- Cholesterol: 0 mg
Recipe Card powered by
