Superfood Salad with Lemon Dressing

Total Time: 25 minutes | Active Time: 25 minutes | Yield: 6 servings

Ingredients

4 cups of chopped kale

6 tablespoons extra-virgin olive oil

3 tablespoons lemon juice

1 teaspoon honey

1/2 teaspoon salt

1/4 teaspoon ground pepper

2 cups grape tomatoes, halved

2 cups cooked quinoa (equivalent to 2/3 cup uncooked)

1 English cucumber, thinly sliced

1 medium red bell pepper, chopped

1 medium yellow bell pepper, chopped

1 (15 ounce) can low-sodium chickpeas, rinsed and drained

3/4 cup crumbled feta cheese

1/2 cup sliced almonds

Directions

1. Place kale in a large bowl. In a small bowl, whisk together oil, lemon juice, honey, salt, and pepper to make the dressing. Pour 2 tablespoons of the dressing over the kale and lightly massage for 1 to 2 minutes. Set the remaining dressing aside.

2. Top the kale with tomatoes, quinoa, cucumber, peppers, chickpeas, feta, and almonds. Drizzle with remaining dressing and toss to combine. Refrigerate and serve chilled.

Storage: Store leftovers in an airtight container in the fridge for up to four days.

Photo & Recipe Credit: Eatingwell.com