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Kale & Quinoa Salad with Lemon Dressing

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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

  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.

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


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