Kale, Edamame, and Quinoa Salad


  1. 2 cups cooked quinoa, cooled

  1. 1 1/2 cups edamame beans, cooked and cooled

  2. 3 Cups finely chopped Tuscan kale, ribs removed

  3. 1 cup sliced grape tomatoes

  4. 1/2 red onion, diced

  5. 1 mango, pitted and diced

  6. 1 avocado, pitted and either sliced or diced

  7. 2 tablespoons toasted almonds or pumpkin seeds, if desired

For lemon vinaigrette:

  1. 2 tablespoons olive oil

  2. 1/4 cup freshly squeezed lemon juice

  3. 1 garlic clove, minced

  4. 1 teaspoon sugar

  5. 1 large basil leaf, chopped

  6. 1/8 teaspoon salt

  7. freshly ground pepper for taste


  1. To make dressing: place olive oil, lemon juice, garlic, sugar, basil, and salt in blender or food processor.  Blend for 10-15 seconds.  Set aside

  2. In medium bowl toss quinoa, kale, and edamame together. Add lemon vinaigrette and toss so that the salad is fully coated. Place in refrigerator for 20-30 minutes to let flavours soak in

  3. before serving, toss salad again and add tomatoes, onion, mango and avocado. Garnish with toasted almonds or pumpkin seeds if desired.