Strawberry and Quinoa Baby Kale Salad

Ingredients

• *Salad
• 1 cup cooked quinoa
• 2 cups fresh strawberries, sliced
• 1/2 cup almonds, sliced or chopped
• 4 cups baby kale leaves
• 1/4 cup red onion, thinly sliced
• 1/3 cup crumbled feta cheese
• 1/4 cup fresh basil leaves, thinly sliced
• 1/4 cup dried cranberries
• 1 avocado, diced
• * Dressing
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Directions

1. In a large salad bowl, combine the cooked and cooled quinoa, sliced strawberries, almonds, baby kale leaves, thinly sliced red onion, sliced basil leaves, dried cranberries or cherries, and diced avocado.
2. In a small mixing bowl, whisk together the extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined to make the dressing.
3. Pour the dressing over the salad ingredients in the bowl and toss gently to coat everything evenly.
4. Sprinkle the crumbled feta cheese over the top of the salad and toss lightly once more to distribute the cheese.
5. Serve immediately as a vibrant and nutritious salad, or cover and refrigerate for later enjoyment. This salad is perfect for picnics, potlucks, or as a light and healthy lunch or dinner option.

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