Description
A bright and textured salad filled with juicy blueberries, crisp kale, tangy feta cheese, and crunchy almonds in a fresh lemon dressing.
Ingredients
Scale
- 2 cups cooked quinoa (cooled)
- 2 cups shredded kale
- 3/4 cup crumbled feta cheese
- 1 1/2 cups fresh blueberries
- 1/2 cup whole raw almonds chopped
- juice of 1 lemon
- 2 tablespoons olive oil
- salt and pepper to taste
Instructions
- Cook quinoa and allow it to cool completely.
- Shred kale and prepare all ingredients.
- Combine quinoa, kale, feta, blueberries, and almonds in a bowl.
- Drizzle lemon juice and olive oil over the mixture.
- Toss well and season with salt and pepper.
- Serve immediately or chilled.
Notes
- Swap blueberries with apples, strawberries, or grapes if desired.
- Fresh lemon juice is preferred but bottled works.
- Salad stays fresh up to 4 days refrigerated.
- Prep Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 298
- Sugar: 3
- Sodium: 172
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 5
- Protein: 11
- Cholesterol: 13