Kale Quinoa Salad with Basil and Pistachios
This recipe is from the Feast for the Eyes® collection, and originally appeared in the 2017 Feast for the Eyes® calendar.Download recipe and shopping list
Ingredients
- 3 large leaves of curly kale, stems removed and leaves julienned
- 3 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1/4 tsp sea salt
- Freshly ground black pepper
- 1 cup cooked quinoa
- 1 avocado, pitted and cubed
- 1 cup packed arugula
- 1/4 cup pistachios
- 2 tbsp currants
- 1 tbsp each of fresh chopped parsley and basil
Instructions
- 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.
Nutrition
Serving: 1servingCalories: 277kcalCarbohydrates: 18gProtein: 5gFat: 22gSaturated Fat: 3gSodium: 148mgFiber: 3gSugar: 2gVitamin A: 602IUVitamin C: 21mgVitamin E: 4.5IUZinc: 1.1mgBeta-carotene: 192μgOmega-3 fatty acids: 0.1gLutein and zeaxanthin: 538μg
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