Savory Kale Salad

 

Makes 6 Servings:

2 Tablespoons tahani                                                        2 Tablespoons lemon juice

1 Tablespoon apple cider vinegar                                    1 teaspoon lemon zest

pinch sea salt and black pepper                                      1 cup cooked white quinoa

4 cups baby kale leaves                                                     1 hothouse cucumber, peeled and chopped

1 hothouse cucumber, peeled and chopped              

1/2 cup pomegrante arils

1. Place the tahani, lemon juice, apple cider vinegar, lemon zest, salt and pepper into a jar and seal with the lid. Shake until smooth. If the dressing looks too thick, add a little more vinegar and shake again. Set aside.

2. PLace cooked (and cooled) quinoa in a large mixing bowl. add the baby kale, cucumber and pepitas. Pour in half the dressing and toss to coat. Pour in the remaining dressing and toss again. Add the pomegrante arils and gently toss to mix into the salad.

Nutrition facts: (per serving) Calories 134, fat 6g, carbs 15g, fiber 3g, protein 5g