Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds



Kale, Edamame, and Quinoa Salad with Lemon Vinaigrette

kept byEstam
recipe byambitiouskitchen.com
print
Ingredients: 

2 cups cooked quinoa, cooled (cook according to package directions)
1 1/2 cup edamame beans, cooked and cooled
3 cups finely chopped Tuscan kale, ribs removed
1 cup sliced grape tomatoes
1/2 red onion, diced
1 mango, pitted and diced
1 avocado, pitted and either sliced or diced
2 tablespoon toasted almonds or pumpkin seeds, if desired
For lemon vinaigrette:
2 tablespoons olive oil
1/4 cup freshly squeezed lemon juice
1 garlic clove, minced
1 teaspoon sugar
1 large basil leaf, chopped
1/8 teaspoon salt
fresh ground pepper, to taste


 

Comments

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 
Share with Facebook