Barbecue Season has arrived my friends!!!!
Obviously everyone tends to appreciate the more "meaty" aspects of a barbecue. The kebabs, steaks, hot dogs, burgers, veggie dogs, etc...drool, drool, drool.
I don't think everyone appreciates the accompaniment of a beautiful salad. This Kale and Quinoa salad is absolutely perfect on a hot summer day! Although I'm not one to talk smack about some yummy, creamy, mayonaisy potato salad, this is a much better alternative. Tons of flavor, nice and refreshing, and full of superfoods! Kale is loaded with antioxidants, minerals and nutrients and quinoa is full of protein and provides energy!
Ditch the mayo, and try this salad at your next barbecue. It's so flavorful, you won't even miss it!
Lemony Kale and Quinoa Salad
3 lemons, juiced
2 cloves of garlic, minced
3 tbsp dijon mustard
3 tbsp honey
1/4-1/2 cup olive oil
Sprinkle sea salt and pepper
Mix together the lemon juice, garlic, dijon and honey. Drizzle in the olive oil while whisking the mixture rapidly until it becomes thicker and creamier. You may not need the whole 1/2 cup, use your best judgement. You can also add or subtract some honey or dijon, make the taste work for you. Once it's combined, place in the refrigerator to chill.
For the Salad:
1 large bunch of kale, stems removed and torn into bite sized pieces. Or half large bag of pre-cut kale. (You want about 6-7 cups)
2 cups cooked and cooled quinoa
4 radishes, sliced thin
1/2 red onion, sliced thin
4 medium carrots, peeled and sliced thin
1/2 bulb of fennel, sliced thin
1/2 cup toasted, chopped pecans. (to toast, add to a hot pan and keep moving until they're brown).
In a large bowl, add all of your ingredients. Add half the vinaigrette at first, and mix together with your hands. Really massage the dressing into the kale, the citrus in the vinaigrette will soak into the greens and make them more tender. Once it's all combined, taste test and add more vinaigrette if needed.
(21 Day Fixers- The salad itself is green, the dressing is orange, and the nuts are blue).
Tips: Go crazy! Add halved grapes, pine nuts, sprouts, dried fruit, avocado, etc. The dressing is versatile and will taste good with just about anything.
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