Summer Kale Quinoa Salad with Tahini Lime Dressing
Ingredients
- 1 bunch kale
- Lemon juice
- Olive oil
- 1 cup red cabbage
- 1/2 cup cooked quinoa
- 1 golden beet
- 1 grapefruit
- 1 avocado
- 1 cup edamame
- 1/4 cup pistachios
- 1/2 cup cherry tomatoes
Tahini lime dressing
- 1/4 cup tahini
- 2 small limes
- 2 tbsp white balsamic vinegar
- 2 tbsp maple syrup
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Preparation
Cook the quinoa according to package instructions and let it cool.
Steam the golden beet until tender, let it cool, and cube it.
Chop the kale and massage it with lemon juice and olive oil until softened.
Shred the red cabbage.
Supreme cut the grapefruit to remove membranes.
Slice the avocado.
In a large mixing bowl, combine the massaged kale, shredded red cabbage, and cooled quinoa and toss to mix.
Divide the mixture evenly among 4 serving bowls.
Top each bowl with cubed golden beet, supreme cut grapefruit, sliced avocado, edamame, pistachios, and cherry tomatoes.
In a jar, add tahini, juice from the limes, white balsamic vinegar, maple syrup, and garlic powder.
Whisk the dressing ingredients with a fork until well combined.
Season the dressing with salt and pepper to taste.
Drizzle the dressing over the salads and toss to coat.
Tips
Can be kept in the fridge for 3-4 days for easy grab and go lunches.
