When I think of the super food trifecta, this is the salad I think of. I mean, as for super foods, seriously, Kale…check, Edamame…check, Quinoa…check.
But who cares if it is good for you if it tastes like crap? Right? I mean, honestly. I have a lot of friends who are super duper healthy, and I sometimes feel like they look down their healthy noses at my eating habits, but truth be told, I don’t care because I LOVE the way food tastes. If it tastes good AND is healthy, then I call that a plus, and sleep a little better at night. But I also love cream, sugar, and white flour. Balance, I say, balance.
I would like to note that there is some debate about the health of soy (edamame), but I like it, I think research is inconclusive, and it gives this salad a great crunch and some heft. If you do not like soy, then substitute in some lima beans!
This salad has it all, the sweetness, the spice, the fresh, the creamy, the nutty, the crunchy, and that burst of delightful flavor. Truth be told, my kids were not as keen on trying it, but I loved it, and since I eat lunches without my kids regularly, I have decided to make this a lunch option, or serve it as a side when I feed my kiddos, and MAKE them eat a bite or two. My daughter loves salad, and other than the onions, she likes it. So try it with your kids, and let us know what they think.
Kale, Edamame, Quinoa Super SaladPrint Pin Rate
- 2 cups cooked quinoa cooled (cook according to package directions)
- 1 cup edamame beans cooked and cooled
- 3 cups chopped Kale ribs removed
- 1 cup halved cherry tomatoes
- 1/2 red onion diced
- 3 sweet mini peppers diced
- 1 mango pitted and diced
- 1 avocado pitted and diced
- A handful of toasted nuts
- 2 1/2 tbs olive oil
- 1/4 cup lemon juice fresh is best
- 1 tsp minced garlic
- 1 tsp sugar
- 1/8 tsp salt
- pinch of dillweed
- fresh ground pepper to taste
- Assemble dressing by putting all dressing ingredients in blender, and blending 10 seconds, or just mix by hand.
- Chop kale, and coat with dressing.
- Massage dressing into kale leaves.
- Refrigerate 15 minutes
- Add in quinoa and edamame after cooled.
- Add sweet mini peppers, tomatoes, onion, mango, and avocado.
- Toss again
- Garnish with nuts or seeds
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
I started by getting the quinoa cooking, and the edamame heated up.
Then I moved on to making the yummy dressing.
Then I chopped up my kale, removing the stems.
While the kale sat in the fridge, I cut up all the other ingredients.
Then I took the kale out of the fridge, and added in all of the ingredients.
Then I mixed it up, and served it. Yummy!
If you love quinoa like I do, buy a fine mesh strainer, it makes washing the bitter coating off before cooking much easier.