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Kale, Edamame, and Quinoa Salad with Lemon Vinaigrette

Vegan • Gluten free • 30 mins to make • Serves 2-4

Produce

1 Avocado
1 Basil, large leaf
1 1/2 cup Edamame beans, cooked and cooled
1 Garlic clove
1 cup Grape tomatoes
1 Mango, pitted and diced
1/2 Red onion
3 cups Tuscan kale

Condiments

1/4 cup Lemon juice, freshly squeezed

Pasta & Grains

2 cups Quinoa, cooked

Baking & Spices

1 Pepper, fresh ground
1/8 tsp Salt
1 tsp Sugar

Oils & Vinegars

2 tbsp Olive oil

Nuts & Seeds

2 tbsp Almonds or pumpkin seeds, toasted
Phoebe Lapine
Phoebe Lapine • 1 year ago

Kale, Edamame, and Quinoa Salad. For lemon vinaigrette: 2 tablespoons olive oil 1/4 cup freshly squeezed lemon juice 1 garlic clove, minced 1 teaspoon sugar 1 large basil leaf, chopped 1/8 teaspoon salt fresh ground pepper, to taste

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