This red, white and blue patriotic power salad makes a healthy addition to any July 4th party!
Ingredients:
- * juice of 1/2 a lemon
- * 2 tbsp extra virgin olive oil
- * 2 tbsp finely chopped basil
- * 1 tsp honey or maple syrup
- * pinch of salt
- * salad:
- * 1 small head of kale, destemmed and
- * 1/4 cup quinoa (uncooked)
- * 1/3 cup sliced almond
- * 1/2 cup cherry, pitted and halved
- * 1/2 cup blueberry
- * 1/3 cup crumbled feta
Instructions:
- Whisk together dressing ingredients, and set aside
- Arrange the prepared kale in a large bowl, and put the dressing ingredients over the top. Massage the dressing into the leaves for just a minute so the kale is well coated, and just starting to wilt ever so slightly. Set the kale aside to marinate in the dressing while you prepare the rest of the ingredients.
- Cook the quinoa according to package instructions. Once cooked, set aside in a bowl to cool.
- Toast the almonds for a couple of minutes in a hot dry pan until golden and fragrant. Set aside to cool.
- Once the quinoa and nuts have cooled, you can assemble your salad: Add quinoa, almonds, cherries and blueberries to the kale mixture and give everything a good mix. Sprinkle the feta over the top, and serve.
