Kale & Quinoa Salad With Lemon Dressing

This kale-quinoa salad pops with different flavors and textures. Massaging the kale helps break down its fibrous nature, while add-ins like toasted almonds, feta and cucumber add crunch and saltiness.

Prep/Cook Time: 25 Minutes, Servings: 6

Ingredients

• 1 bunch lacinato kale, stemmed and chopped
• 6 tablespoons extra-virgin olive oil
• 3 tablespoons lemon juice
• 2 tablespoons chopped shallot
• 1 teaspoon honey
• ½ teaspoon salt
• ¼ teaspoon ground pepper
• 2 cups grape or cherry tomatoes, halved
• 2 cups cooked quinoa
• 1 English cucumber, thinly sliced
• 1 medium red bell pepper, sliced
• 1 medium yellow bell pepper, sliced
• 1 15-ounce can unsalted chickpeas, rinsed
• ¾ cup feta cheese, crumbled
• ½ cup sliced almonds, toasted

Directions

1. Place kale in a large serving bowl. Whisk together oil, lemon juice, shallot, honey, salt and pepper in a small bowl. Pour 2 to 3 tablespoons of the dressing over the kale; lightly massage until slightly wilted, 1 to 2 minutes.
2. Top the kale with tomatoes, quinoa, cucumber, peppers, chickpeas, feta and almonds. Drizzle with the remaining dressing and toss before serving.

Nutritional Information

Per Serving: 400 Calories, Total Fat: 23 g, Saturated Fat: 4 g, Cholesterol: 5 mg, Carbohydrates: 37 g, Fiber: 8 g, Total Sugars: 6 g, Protein: 14 g, Sodium: 406 mg, Potassium: 594 mg, Vitamin A: 3984 IU

© Dotdash Meredith. All rights reserved. Used with permission.

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