Summer Kale Quinoa Salad with Tahini 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
Dressing
- 1/4 cup tahini
- Juice of 2 small limes
- 2 tablespoons white balsamic vinegar
- 2 tablespoons maple syrup
- 1/2 teaspoon garlic powder
- Salt, to taste
- Pepper, to taste
Preparation
Chop the kale and massage it with lemon juice and olive oil.
Cook the quinoa according to package instructions and let it cool.
Cube the golden beet, steam it until tender, and let it cool.
Shred the red cabbage.
Supreme cut the grapefruit and slice the avocado.
In a large mixing bowl, combine the massaged kale, shredded red cabbage, and cooled quinoa and toss to combine.
Divide the mixture between 4 serving bowls.
Top with the cooled golden beet, grapefruit segments, avocado slices, edamame, pistachios, and cherry tomatoes.
In a jar, combine tahini, lime juice, white balsamic vinegar, maple syrup, garlic powder, salt, and pepper.
Whisk the dressing with a fork until well combined and season to taste.
Drizzle the dressing over the salads and toss to coat.
Tips
This salad can be stored in the refrigerator for 3-4 days for easy grab-and-go lunches.
