Friday, July 18, 2014

Kale Quinoa Salad with Edamame and Pistachio Mint Dressing

kale quinoa salad with mint dressing

Kale Quinoa Salad with Edamame and Pistachio Mint Dressing
It never ceases to amaze me how much I love salad and how much can be done to make them special. This is an all green salad with edamame and other lovely ingredients, but what I love most is the pistachio mint dressing and how well it compliments and how the mint adds such a fresh taste.
Adding the quinoa makes it a meal on it’s own. When assembling the salad I like them to look beautiful so I don’t always mix everything together and instead place all the ingredients on top of the leaves, it’s quite nice when serving them this way, makes for a pretty bowl, but you decide.


Creamy Pistachio Mint Dressing
Serves 2
½ cup toasted unsalted pistachio
½  cup water and add 2 tbsp more if needed
1 tsp minced mint
1 Tbsp + 2 tsp fresh lime juice
Fresh ground black pepper
1/4 tsp sea salt

Note: If your pistachios are already toasted you may not need to add salt

Combine all dressing ingredients in high powered blender until creamy

This dressing would make a great dip, or used for a creamy topping to savory crepes

Salad Ingredients
Quinoa cooked and cooled – you decide how much to cook I like left overs
Curly kale remove the stems
Fresh parsley large handful chopped
1 Tbsp fresh mint minced
1 Avocado cubed – half for each person
¾ cup edamame shelled - frozen is fine but thaw in warm water
Pinches Sea salt to taste
Fresh ground black pepper

Method for Salad
Note: I like my kale leaves firm if you like it softer massage the cut kale before adding other ingredients.

1. Cooking quinoa: I always make more for left over, be sure to rinse the quinoa well,
one part quinoa to two parts water, add to a medium pot bring to a boil and simmer on very low heat covered for about 17 minutes, remove from heat and fluff with fork keep covered an additional 10-15 minutes, the quinoa will fluff even more. Add as much quinoa as you like to salad I used about ½ cup per serving.

2. Cut the kale into small pieces and add to a large bowl along with parsley and fresh mint, toss in some of the dressing and mix well, now add the quinoa, give it a toss, top with avocado, edamame, a drizzle of more dressing and season with additional salt and black pepper


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