INGREDIENTS :
Summer Green Bean Berry Quinoa Salad:
2 bunches lacinto kale (my fav kale), finely chopped and drizzled with 1 tsp EVOO + 1 lemon, juiced
1 C quinoa, cooked and cooled
2 C green beans, chopped
2 sumo mandarins, sliced
8 oz strawberries, quartered
8 oz blueberries
8 oz blackberries
1 English cucumber, sliced
1/4 C sliced almonds
1/4 C hemp seeds
12 oz cherry tomatoes
Creamy Balsamic Vinaigrette:
1/2 C balsamic vinegar
1/2 C greek yogurt of choice (I used vegan almond milk yogurt)
1 tsp dijon mustard
1 tsp maple syrup or agave
1 lemon, juiced
1 tsp dried parsley
1/2 tsp garlic powder
salt and pepper
INSTRUCTIONS :
1. Massage kale until tender, add to bowl or bowls.
2. Bring a medium sauce pan of water to a boil. Add green beans and boil for 2 minutes, transfer immediately to an ice bath to cool. Drain.
3. Add all ingredients including green beans to bowl with kale.
4. Put all ingredients for dressing into a blender (or whisk by hand). Mix until combined, season to taste.
5. Drizzle over salad and toss to coat!
Enjoy!
, finely chopped and drizzled with 1 tsp EVOO + 1…){kind=link}