Description
A vibrant and nutritious salad packed with fresh vegetables, protein-rich quinoa and edamame, and a creamy lemon-tahini dressing. Perfect for a healthy lunch or light dinner.
Ingredients
Scale
- For the Salad Base:
- 4 cups chopped kale (about 1 small bunch), tough stems removed
- 2 cups mixed greens (like spinach, arugula, or spring mix)
- 1 cup finely shredded red cabbage
- 1 cup cooked quinoa
- 1 cup chopped cucumber (about half of a medium cucumber)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup finely chopped red onion (soak in cold water for 10 minutes to mellow the flavor if desired)
- 1/4 cup chopped fresh parsley
- 1/4 cup toasted sunflower seeds
- 1/2 cup cooked and shelled edamame (fresh or frozen/thawed)
- 1/4 cup crumbled feta cheese (optional)
- For the Lemon-Tahini Dressing:
- 1/4 cup tahini
- 3 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1–2 cloves garlic, minced
- 2–3 tablespoons water
- 1/2 teaspoon honey or maple syrup (optional)
- Salt and freshly ground black pepper to taste
Instructions
- 1. Prepare the Kale: In a large bowl, place the chopped kale. Drizzle with a tiny bit of olive oil and a pinch of salt. Massage the kale with your hands for 2-3 minutes, or until it has softened and turned a brighter green.
- 2. Combine Salad Ingredients: Add the mixed greens, shredded red cabbage, cooked quinoa, chopped cucumber, halved cherry tomatoes, finely chopped red onion, fresh parsley, toasted sunflower seeds, shelled edamame, and optional feta cheese to the bowl with the massaged kale.
- 3. Make the Dressing: In a small bowl or jar, whisk together the tahini, fresh lemon juice, extra virgin olive oil, minced garlic, honey or maple syrup (if using), salt, and pepper until well combined. Gradually whisk in 2-3 tablespoons of water until the dressing reaches your desired consistency.
- 4. Dress and Toss: Pour about half of the dressing over the salad ingredients. Toss gently to coat everything evenly. Add more dressing as needed, tasting as you go, until all the ingredients are nicely coated.
- 5. Serve: Serve the salad immediately.
Notes
Store undressed salad components and dressing separately in airtight containers in the refrigerator for up to 3-4 days. Dress individual portions just before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450-550 (depending on feta)
- Sugar: 8-12g
- Sodium: 300-500mg
- Fat: 25-35g
- Carbohydrates: 40-50g
- Fiber: 10-15g
- Protein: 15-20g