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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
- 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.
- Top the kale with tomatoes, quinoa, cucumber, peppers, chickpeas, feta and almonds. Drizzle with the remaining dressing and toss before serving.
© Dotdash Meredith. All rights reserved. Used with permission.

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