Summer Kale Quinoa Salad with Tahini Lime Dressing
Ingredients
- 1 bunch kale
- 1 cup red cabbage
- 1/2 cup quinoa, cooked and cooled
- 1 golden beet
- 1 grapefruit
- 1 avocado
- 1 cup edamame
- 1/4 cup pistachios
- 1/2 cup cherry tomatoes
- Lemon juice (for massaging kale)
- Olive oil (for massaging kale)
Tahini lime dressing
- 1/4 cup tahini
- 2 small limes, juiced
- 2 tbsp white balsamic vinegar
- 2 tbsp maple syrup
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Preparation
Chop the kale and massage it with lemon juice and olive oil.
Cook the quinoa and let it cool.
Cube the golden beet, steam it, and let it cool.
Supreme cut the grapefruit and slice the avocado.
Add the massaged kale, shredded red cabbage, and cooled quinoa to a large mixing bowl and toss to combine.
Divide the mixture between 4 serving bowls.
Top with cubed beet, grapefruit segments, avocado slices, edamame, pistachios, and cherry tomatoes.
Add the dressing ingredients to a jar and whisk with a fork to combine.
Season the dressing to taste.
Drizzle the dressing over the salads and toss to coat.
Tips
Can be stored in the fridge for 3-4 days for easy grab and go lunches.
