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–+ servings

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.
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Course Salad
Servings 4
Calories 277 kcal

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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