Kale Salad

Ainesosat

• 1/4 kuppi balsamic vinegar
• 1/2 cup light olive oil
• 3 cups carrots, shredded
• 1 rkl black pepper
• 2 cups grape tomatoes, chopped
• 1 1/2 cups cooked quinoa
• 1 tl salt
• 1 avocado
• 1 cup cilantro
• 12 unssi kale

Ohjeet

1. Cook quinoa according to directions and set aside.
2. Chop kale and avocado into bite-sized pieces.
3. Toss all ingredients together in a large bowl until the kale is well coated with the oil.
4. Notes: this salad will keep for several days in an air-tight container. To keep longer, prepare the balsamic vinaigrette (vinegar, oil, salt and pepper,) and pour over the salad only once you are ready to eat it. Also try adding other fresh herbs for an extra boost of flavor and nutrients such as parsley, chervil and mint.