Loaded Kale Salad With Balsamic Vinaigrette Recipe

Eating a meatless lunch is easy with this quick, nutrient-packed lunch idea. Combining healthy fat from the black beans and avocado, protein from quinoa, and vitamin C from tomato and kale makes for a nutritious and energy-boosting bowl. On top is a peppery dressing that comes with a boost of healthy fat, thanks to olive oil. Prep your quinoa in advance, and you can throw together this delicious, plant-based meal in 20 minutes flat.

Serves 1

Ingredients

Salad

2 cups kale, finely chopped

½ cup cooked quinoa

¼ cup canned black beans, drained and rinsed

½ cup cherry tomatoes, halved

¼ avocado, cubed

Dressing

1 tbsp olive oil

2 tbsp balsamic vinegar

1 tsp grainy mustard

1 pinch sea salt

1 pinch ground black pepper

Directions

1. Place the kale in a bowl and top with the quinoa, black beans, tomatoes, and avocado.
2. In a small jar, combine all of the ingredients for the dressing. Mix thoroughly with a whisk or tightly cover the jar and shake until the dressing is evenly mixed.
3. Pour the dressing over the salad just before serving.