This recipe serves 4 as a light lunch or 2 really hungry people. You can scale up the recipe as much as you’d like or scale it back to suit your needs. I like to double the recipe so that there are plenty of leftovers to use in other things like soup, wraps, and my favorite thing to do with leftovers is fry them up in a skillet with a little olive oil and top them with a fried egg.
Course Salad
Keyword salad
Prep Time 10 minutesmins
Total Time 10 minutesmins
Servings 4
Ingredients
3cupsraw kaletorn or sliced (can sub an other leathery green)
1can Cannellini beansrinsed (can sub pulse of your choice)
1whole Avocadodiced or sliced
4oztempehhalf a package, usually, seared in a hot skillet with olive oil and 1/2 inch diced (can substitute seared tofu)
3/4cupcooked quinoa
1/4cupsunflower seeds
1tablespoonblack or regular sesame seeds
salt and fresh ground black pepper to taste
For Dressing
1tablespoonFlax Oilyou can omit this and just double the olive oil!
1tablespoonOlive Oil
Juice of half a lemon
1tablespoonApple Cider Vinegar
Instructions
In a small bowl, whisk together the dressing ingredients.
Place the kale in a large mixing bowl and top with a tablespoon of the dressing. Massage the kale until slightly wilted.
Add the rest of the salad ingredients, toss to combine. If slicing the avocado, reserve it until you’re done tossing and top the salad with it. Top with an extra squeeze of lemon and season to taste with salt as needed.
Store leftovers in an airtight container in the fridge. They’ll last 5-7 days.