Kale Quinoa Salad with Basil and Pistachios

  • 3 large leaves of curly kale, stems removed and leaves julienned 
  • 3 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon sea salt
  • Freshly ground black pepper
  • 1 cup cooked quinoa 
  • 1 avocado, pitted and cubed
  • 1 cup packed arugula 
  • 1/4 cup pistachios
  • 2 tablespoons currants 
  • 1 tablespoon each of fresh chopped parsley and basil 

In a bowl, toss the kale with the olive oil, lemon juice, salt and pepper. Set aside for 5 to 10 minutes to soften the kale. Add the quinoa, avocado, arugula, pistachios, currants, parsley and basil and toss. 

Nutritional Profile (per serving)
Serves 4

Calories: 277
Total fat: 22 g
Saturated fat: 3 g
Protein: 5 g
Carbohydrates: 18 g
Fiber: 6 g
Sugars: 2 g
Cholesterol: 0 mg
Sodium: 148 mg
Vitamin A: 602 IU
Vitamin C: 21 mg
Vitamin E: 4.5 IU
Zinc: 1.1 mg
Beta-carotene: 192 mcg
Lutein and zeaxanthin: 538 mcg
Omega-3 fatty acids: 0.1 g

This recipe is from the Feast for the Eyes® collection, and originally appeared in the 2017 Feast for the Eyes® calendar.