Name: Quinoa, Avocado, and Raspberry Salad
Total time: 15 min
Yield: 4 servings
Ingredients: 6 cups kale, stems removed, washed, dried, chopped into bite-sized pieces; 2 tbsp lemon juice; 2 tbsp olive oil; 2 tsp agave nectar; to taste sea salt; to taste black pepper; 2 cups quinoa, cooked; 2 cups raspberries; 1 large avocado, pitted, flesh cut into chunks

Estimate, per serving

Cal: 310
Protein: 10.5g
Carbs: 38g
Fat: 14g
Sodium: 85mg
Fiber: 9.5g

Ingredients

kalestems removed, washed, dried, chopped into bite-sized pieces: 18 cups
lemon juice: 6 tbsp
olive oil: 6 tbsp
agave nectar: 6 tsp
sea salt: to taste
black pepper: to taste
quinoacooked: 6 cups
raspberries: 6 cups
avocadopitted, flesh cut into chunks: 3 large

Method

01Place kale in a large bowl. Add oil, lemon juice, agave, salt, and pepper. Massage with hands until kale is softened.
02Divide kale among four plates. Top each with 1/2 cup quinoa, 1/2 cup raspberries, and 1/4 of the avocado.

Fits

Vegan
Vegetarian
Pescatarian
Gluten-free
Dairy-free
Egg-free
Soy-free