2 scallions
1 small bunch kale, leaves finely chopped
¼ cup sliced almonds (toasted)
1 cup cooked white quinoa
¼ cup dried cranberries
1 avocado
1 cup of edamame
Sundried tomatoes (optional)


4 TBSPs olive oil
Juice of 1 lemon
1 TSP maple syrup
Salt to taste
Freshly ground black pepper to taste




Add the chopped kale to a large salad bowl. Massage the kale in handfuls for a minute or two with olive oil until the leaves soften. This gives it a softer texture and gentler flavor.

Heat a small skillet over medium heat; do not put any oil in the pan. Add the almonds to the pan and cook for around 5 minutes shaking the pan regularly, until golden brown and fragrant. Transfer immediately to a small bowl so they don’t burn.

Add the cooked quinoa, along with the finely chopped scallions, sliced avocados, edamame, half of the almonds and half of the cranberries to the kale. Add in the dressing and toss to combine. Top with the remaining almonds and cranberries.

Enjoy and Bon Appétit!


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