Kale, Edamame, and Quinoa Salad with Lemon Vinaigrette

• 2 Tablespoons Olive Oil
• 1/4 cups Freshly Squeezed Lemon Juice
• 1 clove Garlic, Minced
• 1 teaspoon Sugar
• 1 Large Basil Leaf, Chopped
• 18 teaspoons Salt
• Fresh Ground Pepper, to taste
• 2 cups Cooked Quinoa
• 3 cups Finely Chopped Tuscan Kale, Ribs Removed
• 1- 1/2 cup Edamame Beans, Cooked And Cooled
• 1 cup Grape Tomatoes Sliced
• 1/2 Red Onion, Diced
• 1 whole Mango Pitted And Diced
• 1 Avocado, Pitted And Sliced Or Diced
• 2 Tablespoons Toasted Almonds Or Pumpkin Seeds

1. To make the dressing, place olive oil, lemon juice, garlic, sugar, basil, salt, and pepper in a blender or food processor.
2. Blend or process for 10-15 seconds; set aside.
3. For the salad, in a medium bowl toss quinoa, kale, and edamame together.
4. Add lemon vinaigrette and toss so that the salad is fully coated.
5. Place in refrigerator for 20-30 minutes to let the flavors soak in.
6. Before serving, toss salad again and add tomatoes, onion, mango, and avocado.
7. Garnish with toasted almonds or pumpkin seeds if desired.

olive oil, freshly squeezed lemon juice, clove garlic, sugar, basil, salt, ground pepper, quinoa, edamame beans, grape tomatoes, red onion, mango, avocado

Taken from tastykitchen.com/recipes/special-dietary-needs/kale-edamame-and-quinoa-salad-with-lemon-vinaigrette/ (may not work)