Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette

Name: Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette Recipe
Yield: 8
Ingredients: 8 cup chopped Kale; 1 cup 365 Organic Quinoa; 1 serving Avacodo Haas whole large; 1 cup pared chopped Cucumber (peeled); 2/3 cup chopped Peppers sweet red fresh; 0.25 cup crumbled Feta Cheese; 0.25 cup chopped Onions raw; 0.25 cup slivered Almonds - toast and sprinkle on top; Dressing:; 1/4 cup Extra Virgin Olive Oil; 2 serving Lemon fresh squeezed juice of one whole lemon; 5 tsp Grey Poupon Dijon Mustard; 1 tsp Salt; 0.5 tsp Pepper black

Number of Servings: 8

Ingredients

8 cup, chopped Kale 1 cup 365 Organic Quinoa 1 serving Avacodo, Haas, whole large 1 cup, pared, chopped Cucumber (peeled) 2/3 cup, chopped Peppers, sweet, red, fresh 0.25 cup, crumbled Feta Cheese 0.25 cup, chopped Onions, raw 0.25 cup, slivered Almonds - toast and sprinkle on topDressing:1/4 cup Extra Virgin Olive Oil 2 serving Lemon, fresh squeezed, juice of one whole lemon 5 tsp Grey Poupon Dijon Mustard 1 tsp Salt 0.5 tsp Pepper, black

Directions

Cook the quinoa according to package directions. Do not over cook. Transfer to cool. Steam kale in batches for 45 seconds. Transfer to a large bowl to cool. Whisk together dressing ingredients in a small bowl. Chop all vegetables and add to kale, along with quinoa, feta, and dressing. Mix and sprinkle almonds on top.

Serving Size:

Number of Servings: 8

Recipe submitted by SparkPeople user MICHELLED0608.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 247.1
Total Fat: 13.4 g
Cholesterol: 4.2 mg
Sodium: 455.4 mg
Total Carbs: 27.5 g
Dietary Fiber: 6.8 g
Protein: 7.7 g

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