Kale and Quinoa Salad



Kale and Quinoa Salad
Recipe type: Salad
Cuisine: Vegetarian
Serves: 2
  • For Salad
  • 1 head of kale rinsed, deveined and trimmed
  • 1 cup of cooked quinoa
  • 1 fennel bulb
  • ¼ cup of almond
  • ¼ cup of pomegranate seeds
  • For the dressing
  • 1 egg yolk
  • 3 cloves of garlic
  • Juice of one lemon
  • 1tsp Dijon
  • ¼ olive oil
  • Salt/pepper to taste
  1. For the Salad
  2. Rinse, cut and "massage" kale leaves.
  3. Massaging Kale leaves helps break down the cellulose, which not only tenderizes the leaf, but also takes away some of the bitterness. You can do this up to 12 hours in advance. I like to "massage" the leaves using olive oil, salt and pepper. Just knead the oil/leaves with your fingers for a few minutes. When you feel the leaves "soften" you know you're done.
  4. n a bowl, create a bed using the kale leaves. Place the cooked quinoa, chopped almonds, sliced fennel, and pomegranate seeds on top.
  5. Cover with generous amounts of dressing, toss and enjoy
  6. For the Dressing
  7. In a blender, add the lemon juice, egg yolk, garlic, dijon and salt/pepper.
  8. Mix on low speed
  9. As blender is running, slowly drizzle in the olive oil. Blend for 20 seconds all together and enjoy


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