Massaged Kale Salad With Garlic Dijon Quinoa
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 31, 2014 By Carolyn Scott-Hamilton Leave a Comment Spring is here so we’re looking for fresh, light meals. As the weather warms up, we shed our clothes and look to spend less time slavin’ over a hot stove.
  • 1 large bag of kale salad (pre-made is great as it saves time and comes with shredded carrots and cabbage!)
  • 2 cups cooked quinoa
  • 1 large tomato, diced
  • 1/2 cup savory nut mix (I used Go Nuts Rosemary Garlic Almonds)
  • 1 ripe avocado, sliced
  • 1/4 to 1/2 cup garlic dijon dressing (below)
  • 1/4 to 1/2 cup vinegar, depends on how tangy you want it (I always use apple cider vinegar when I can)
  • 2 tablespoons dijon vinaigrette
  • 3-4 finely minced garlic cloves
  • 2 tablespoons dried Italian herb mix (oregano, basil, rosemary, thyme, etc)
  • Salt and pepper, to taste
  • 1 cup extra virgin olive oil



Log in or Register to write a comment.