Kale Salad with Quinoa, Cranberries, Almonds and Fresh Parmesan
July 7, 2016
- Yields: 4-6 servings, size depending
1Wash and dry kale.
2Tear into small pieces or chop up using kitchen scissors.
3Place all into a bowl
4Add in the lemon juice and sprinkle salt.
5Massage the kale/lemon/salt with your hands for 1 minute. This will help break down the kale and make it softer.
6Add in the mashed avacado and massage in. Kale leaves will be tender, creamy and shiny from this mixture.
7Top with the 1 cup of cooled quinoa, cranberries, almonds, garlic, onion, almonds.
8Toss to combine. Set aside. (Dressing recipe follows).
1Whisk all in a bowl.
2Pour over salad prior to eating and toss to coat.
3Complete this kale salad with some freshly grated parmesan cheese.
4*Salad dressing remaining will keep in fridge.
5*Salad keeps well for up to two days if you do not put dressing on until ready to consume.