Tropical Kale and Quinoa Salad

This summery kale and quinoa salad has a distinctly tropical vibe. It features papaya, pecans and a punchy blended cilantro and lime dressing.

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Prep Time 15

Cook Time 20

quinoa cooling time 30

Course dinner, lunch, Main Course, Salad, starter

Cuisine American, california, fusion

Servings

Calories 488 kcal

Ingredients

Salad Ingredients

2 cups kale shredded
3 cups cooked quinoa 1 cup uncooked will make 3 cups
2 cups cabbage shredded
1 cup cilantro chopped
3 each baby bell peppers chopped
½ papaya peeled, seeded and chopped in bite sized peices
1 cup pecans

Dressing Ingredients

3 limes juiced
3 tbsp olive oil
1 tsp turbinado or brown sugar
½ bunch cilantro stems and leaves
1 tsp salt

Instructions

First, cook the quinoa according to the package and then spread on a plate to cool while you are preparing the other ingredients
Make the smoky chipotle pecans or use regular and just toast them in the oven for 6 minutes at 400 degrees
Make the simple blended dressing by adding cilantro, lime, salt, sugar, and olive oil to a high speed blender. Blend until smooth and creamy
Add to a large mixing bowl the cooled quinoa, cabbage, kale, peppers, green onion, cilantro, papaya and pecans
Pour the dressing over and toss well.
Garnish with more pecans

Nutrition

Calories: 488kcalCarbohydrates: 47gProtein: 10gFat: 32gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 19gSodium: 622mgPotassium: 665mgFiber: 11gSugar: 8gVitamin A: 4149IUVitamin C: 84mgCalcium: 168mgIron: 4mg

Keyword chilled, cilantro, crunchy, dairy-free, Easy, healthy, meal-salad, salad, tropical

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