This super salad is hearty while still being a light summer side. Super easy to create too!
One head of lacinato kale
One can of chickpeas
Two cups of cooked quinoa
One cup basil leaves (chopped up depending on the size)
Eight crimini mushrooms
One gala apple
1/2 red onion
3/4 cup tahini
1 tbsp apple cider vinegar
1 tbsp tamari sauce
Juice from half a lemon or lime
1-2 tsp pure maple syrup
1 tbsp water
1 mason jar
Spiralize the zucchini and the carrots and set aside
Cut or tear kale into manageable pieces, small or large, doesn’t matter
Massage kale with a pinch of salt and some lemon juice and set aside
Sautee chickpeas and mushrooms in a pan with salt and pepper
Cook quinoa as per directions on bag
When the warm ingredients are done cooking add them to the bowl with the kale
Slice the other ingredients and add them to the salad along with the spirazlied veggies
Dress with the dressing mixed by shaking your mason jar. Taste dressing to see if you prefer more sweetness from the syrup or adding a bit more salt or vinegar. More water can be added if you prefer a thinner dressing.
Voila! That’s it! Super fast, healthy and really yummy the next day. To ensure the avocado and apples don’t brown too fast, juice the other half of the lemon or lime over the salad before storing in refrigerator. Perfect for your next summer bbq.