Ingredients
Scale
- 4 stalks of kale, raw
- 1/2 cup blueberries
- 1/2 cup cooked quinoa
- 1/4 cup slivered almonds
- 1 teaspoon poppy seeds
- 1 large lemon, juiced
- 1 tablespoon EVOO
- 1/2 tablespoon honey
Instructions
- First, prepare honey lemon vinaigrette. Juice 1 lemon into a small bowl. Then add in EVOO and honey and whisk with a fork. Set aside.
- Next, thoroughly wash raw kale and then pat dry with a paper towel. Using a sharp knife, cut the kale leaves off of the hard center. Then chop into bite size pieces.
- Place kale, ½ cup of blueberries, ½ cup of cooked quinoa, and ¼ cup of slivered almonds in a large bowl or tupperware.
- Then, pour vinaigrette on top of salad and toss, making sure to coat everything. Finally, add in poppy seeds and toss one final time.
- Prep Time: 10 minutes
Nutrition
- Calories: 278
- Sugar: 10g
- Fat: 16g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 8g
