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A vibrant kale quinoa salad featuring mango, tomatoes, avocado, and almonds, perfect for healthy meal prep.
Alyssa

Kale, Edamame, and Quinoa Salad with Lemon Vinaigrette

Gorgeous kale quinoa salad packed with juicy mango, tomatoes, heart-healthy avocado, and nutty quinoa. This easy kale quinoa salad gets tossed with a light lemon basil vinaigrette for the perfect lunch or party side dish with over 13g of plant-based protein!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Sides
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

  • ¾ cup uncooked quinoa
  • 1 ½ cups water
  • 1 ½ cups frozen edamame, thawed
  • 1 bunch kale, stems removed and very finely diced
  • 1 cup sliced grape tomatoes
  • ⅓ cup diced red onion
  • 1 large mango, pitted and diced
  • 1 count avocado, sliced
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup olive oil
  • 1 clove garlic, minced
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey (or agave nectar)
  • 4-6 large basil leaves, very finely diced
  • to taste cube freshly ground salt and black pepper
  • ¼ cup toasted sliced almonds

Method
 

  1. Cook the quinoa by bringing water and quinoa to a boil, then simmer for 15 minutes. Fluff and cool in a large bowl.
  2. Blend olive oil, lemon juice, garlic, dijon, honey, basil, and salt/pepper for the dressing.
  3. Massage kale with half the dressing for 3 minutes to break it down.
  4. Add quinoa, edamame, onions, and the remaining dressing, tossing to coat.
  5. Toss in tomatoes, mango, and avocado before serving, and sprinkle with almonds.

Notes

Great for meal prep, picnics, or parties!