This is the perfect healthy summer salad recipe. It is light and refreshing but with the kale and quinoa, it’s definitely enough for a meal. This was my first time using Tuscan kale {I normally use the more common, curly kale} and it was great! Tuscan kale is a little sweeter and much more delicate than curly kale. For this recipe, you can use curly or Tuscan kale – I just decided to go with the Tuscan since I had never seen it in the store 🙂 Take advantage of the warm weather and fresh vegetables while you can – this is the perfect salad for this time of year! Also, be sure to check out some of my other favorite quinoa recipes (here, here, here)

Thanks for reading and happy salad making!!

Kale + Quinoa Salad

2 ½ cups Tuscan kale, de-ribbed

Begin by cooking the quinoa according to package directions. {See how I cook my quinoa here} Once the vegetables are prepared, add the kale, zucchini, red pepper, black beans and tomatoes to a salad bowl. To make the lemon vinaigrette: add lemon juice to a small bowl. While whisking, add the olive oil. Season with salt and pepper. Once the quinoa has cooled, add it to the vegetables. Toss with lemon vinaigrette. Top with avocado slices.