i have a serious appreciation for salads that trick you into eating them. i’m all about the toppings versus the base, very similar to ice cream (toppings>ice cream), pasta (toppings>noodles), pizza (toppings>crust), sandwiches (innards>bread). you get the idea . i’m so over lettuce. so. over. it.
i’ve also grown a serious appreciation for kale. and quinoa. and i finally got the hang of cutting up a mango. therefor this salad is fully appreciated by yours truly.
my mother just told me that she doesn’t like mango. WUT.
and if you’re not into raw kale use spinach. seriously people. put a bird on it.
2 cups cooked quinoa, cooled
1-1/2 cup edamame beans, cooked and cooled
3 cups finely chopped kale
1 cup sliced grape tomatoes
1/2 red onion, diced
1 mango, diced
1 avocado, diced
2 tablespoons olive oil
1/4 cup freshly squeezed lemon juice
1 garlic clove, minced
1 teaspoon sugar (i omitted this)
1 large basil leaf, chopped
1/8 teaspoon salt
fresh ground pepper, to taste
- BLEND/PROCESS olive oil, lemon juice, garlic, sugar, basil, and salt for 10-15 seconds; set aside.
- TOSS quinoa, kale, and edamame together; add lemon vinaigrette and toss so that the salad is fully coated. Place in refrigerator for 20-30 minutes to let flavors soak in.
- ADD/TOSS tomatoes, onion, mango, and avocado before serving.