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Kale Quinoa Salad with Lemon Dressing Recipe

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3.9 from 2 reviews

A vibrant and nutrient-packed Kale Quinoa Salad with a zesty lemon dressing, combining tender massaged kale, protein-rich quinoa and chickpeas, crunchy pepitas, sweet golden raisins, and creamy feta cheese, garnished with fresh herbs for a refreshing, healthy meal or side dish.

  • Total Time: 15 minutes
  • Yield: 6 servings

Ingredients

Salad Ingredients

  • 6 cups chopped kale
  • 1 teaspoon olive oil (for massaging the kale)
  • 1 cup cooked quinoa (cooled)
  • 1 cup canned chickpeas (drained and rinsed)
  • 1/3 cup diced red onion
  • 1/3 cup diced cucumber
  • 1/3 cup pepitas
  • 1/3 cup golden raisins
  • 1/3 cup crumbled feta cheese
  • 1/8 cup fresh chopped dill
  • 1/8 cup fresh chopped parsley

Kale Salad Dressing

  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • Salt and pepper to taste

Instructions

  1. Prepare the kale: Rinse the kale thoroughly under cold water and dry it completely using a clean towel or salad spinner. With a sharp knife, chop the kale into bite-sized pieces and transfer to a large bowl. Drizzle with 1 teaspoon olive oil and sprinkle a pinch of salt. Massage the kale with your hands for 1-2 minutes until it becomes tender and slightly wilted. Let it rest for 10 minutes to soften further.
  2. Assemble the salad: Add the cooled cooked quinoa, chickpeas, diced red onion, diced cucumber, pepitas, golden raisins, crumbled feta cheese, chopped dill, and chopped parsley to the bowl with the massaged kale.
  3. Prepare the dressing: In a small bowl, whisk together fresh lemon juice, 2 tablespoons olive oil, Dijon mustard, minced garlic, salt, and pepper until well combined and emulsified.
  4. Dress and serve: Pour the lemon dressing over the assembled salad ingredients. Toss thoroughly to evenly coat everything with the dressing. Serve immediately or refrigerate briefly to chill before serving.

Notes

  • Massaging the kale tenderizes it and reduces bitterness, making it more enjoyable to eat raw.
  • This salad can be served as a light main dish or a wholesome side.
  • Use fresh herbs like dill and parsley for the best flavor; they complement the lemon dressing beautifully.
  • Feel free to substitute pepitas with toasted nuts like almonds or walnuts for varied texture.
  • Salad can be stored refrigerated for up to 2 days but is best enjoyed fresh.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://recipeteach.com/kale-quinoa-salad-with-lemon-dressing-recipe/