Kale & Quinoa Salad with Lemon Dressing

• portions: 6 servings
• temps total: 25 minutes

Ingrédients

1 bunch lacinato kale, stemmed and chopped

6 tablespoons extra-virgin olive oil

3 tablespoons lemon juice

2 tablespoons chopped shallot

1 teaspoon honey

½ teaspoon salt

¼ teaspoon ground pepper

2 cups grape or cherry tomatoes, halved

2 cups cooked quinoa

1 English cucumber, thinly sliced

1 medium red bell pepper, sliced

1 medium yellow bell pepper, sliced

1 (15 ounce) can unsalted chickpeas, rinsed

¾ cup feta cheese, crumbled

½ cup sliced almonds, toasted

Instructions

Place kale in a large serving bowl. Whisk together oil, lemon juice, shallot, honey, salt and pepper in a small bowl. Pour 2 to 3 tablespoons of the dressing over the kale; lightly massage until slightly wilted, 1 to 2 minutes.

Top the kale with tomatoes, quinoa, cucumber, peppers, chickpeas, feta and almonds. Drizzle with the remaining dressing and toss before serving. Additional reporting by Carrie Myers and Jan Valdez

Notes

One reviewer said dressing was too oily so keep that in mind

Nutrition

• Calories: 400 kcal
• Lipides Totaux: 23 g
• Lipides Saturés: 4 g
• Lipides Insaturés: 0 g
• Cholestérol: 5 mg
• Sodium: 406 mg
• Glucides Totaux: 37 g
• Fibres Diététiques: 8 g
• Sucres Totaux: 6 g
• Protéines: 14 g