Healthy Kale & Quinoa Salad with White Balsamic Dressing | Nutrition Spotlight

Don’t think of nutrition as a “diet”… think of it as a choice to be healthy.  Sugar substitutes, low/no fat, fad “healthy” convenience foods, and starvation are NOT the key to healthy living.

 Go back to the basics and feed your brain and body proper fuel to repair, replenish, and renew.  Good nutrition is essential to keep your body and cells energized to work and heal.

 Bored with the same old salad and grilled chicken?  Try this Quinoa and Kale Salad.  You can use Salmon as the protein, but feel free to swap it out for trout, white fish, chicken, turkey, eggs or tofu if any of those strike your fancy.

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 Kale & Quinoa Salad with White Balsamic Dressing (4 Generous Servings)

Salad

• 1½ cups cooked quinoa (8 oz cooked)
• About 8 cups shredded kale (8 oz kale)
• ¼ cup shaved red onion (1 oz)
• 1 cup grated Parmesan cheese (4 oz)
• 6 breakfast radishes, thinly shaved
• 6 grilled shishito peppers, sliced
• ¾ cup white balsamic dressing (6 oz)
• 1½ cups cherry tomatoes, halved (8 oz)
• ½ cup chopped parsley (1 oz)
• ½ cup chopped fresh tarragon (1 oz)

Protein (optional)

• 1½–2 pounds baked salmon or chicken

White Balsamic Dressing (Double Batch)

Makes approximately 6 oz dressing.

• 4 tablespoons (¼ cup) extra virgin olive oil
• 2 tablespoons white balsamic vinegar
• 1 tablespoon honey
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper
• ¼ teaspoon Dijon mustard
• 4 sprigs thyme leaves
• 2 squeezes fresh lemon juice (about 1 tablespoon)

Whisk together until emulsified.

Add Salad ingredients together into a large bowl and drizzle White Balsamic Dressing, then toss together. Either eat as a side dish, or top with baked salmon or baked chicken as an entrée.  Makes 4 entrée sized portions. 

If making ahead, do not add dressing until you are ready to serve.