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Prep time
5 minutes
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Cook time
30 minutes
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Serves
6
Author Notes
I make this salad with kids who grow kale in their school gardens. At home, I make it as a base salad and then we add other goodies like leftover cooked chicken, chunks of avocado or whatever else tempts us from the fridge. —Susan Rubin
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Ingredients
- The Salad
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2 cups
cooked quinoa
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1
good sized bunch of kale, cut into ribbons
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1/2 cup
sliced almonds
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1/2 teaspoon
kosher salt
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zest of one lemon
- The Dressing
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lemon juice from one lemon
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1/4 cup
olive oil
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1 teaspoon
Dijon mustard
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1 teaspoon
honey
Directions
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Whisk together dressing ingredients and set aside.
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“Massage” the kale ribbons with 1/2 teaspoon sea salt in a large bowl. Kale will shrink by about half the volume–you should end up with about 4 cups–though the specific kale to quinoa ratio is not critical.
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Add lemon zest and quinoa to kale, toss. Add pumpkin seeds and dressing, toss and serve.
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