Energy Salad

Nutriscore Rating: 77/100

Elevate your meal prep game with this wholesome and invigorating Energy Salad, a vibrant medley of nutrient-packed ingredients designed to fuel your day! This recipe combines the hearty goodness of kale and quinoa with the fresh crunch of cherry tomatoes, cucumber, and carrots, while creamy avocado and crunchy pumpkin seeds add richness and texture. Tossed in a zesty citrus vinaigrette made with extra virgin olive oil, lemon juice, a hint of maple syrup, and Dijon mustard, this salad is a delicious balance of flavors and textures. With only 20 minutes of prep and 15 minutes of cook time, it's a quick and healthy option that serves as a satisfying meal or a nourishing side dish. Perfect for a post-workout meal or a midday energy boost, this Energy Salad is your go-to recipe for clean eating and vibrant nutrition.

Recipe Information

• Prep Time: 20 min
• Cook Time: 15 min
• Total Time: 35 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

13 items

• 4 cups kale
• 1 cup quinoa
• 1 cup cherry tomatoes
• 1 medium cucumber
• 2 medium carrot
• 1 large avocado
• 2 tablespoons pumpkin seeds
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon maple syrup
• 1 teaspoon Dijon mustard
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

📝 Instructions

8 steps

1. Rinse the quinoa thoroughly under cold water. Cook it according to package instructions (typically combine 1 cup quinoa with 2 cups water, bring to a boil, then reduce heat to simmer for 15 minutes or until water is absorbed). Set aside and let it cool.

2. While the quinoa is cooking, prepare the vegetables. Strip the leaves of kale from the stems, and chop the leaves into bite-sized pieces. Massage gently with your hands for 1-2 minutes to soften.

3. Halve the cherry tomatoes, dice the cucumber, peel and julienne the carrots, and slice the avocado into thin wedges.

4. In a small bowl, whisk together the olive oil, lemon juice, maple syrup, Dijon mustard, salt, and black pepper to create the dressing. Adjust seasoning to taste, if needed.

5. In a large mixing bowl, combine the massaged kale, cooked quinoa, cherry tomatoes, cucumber, carrots, and avocado. Toss gently to combine.

6. Sprinkle the pumpkin seeds over the salad for added crunch and texture.

7. Drizzle the citrus vinaigrette over the salad just before serving. Toss again gently to coat the ingredients evenly with the dressing.

8. Serve immediately or refrigerate for up to 1 day. Enjoy this fresh, energy-packed salad as a satisfying meal or a side dish!

Nutrition Facts

1 serving (276.7g)

Calories		313
% Daily Value*
Total Fat		22.7 g	29%
	Saturated Fat	3.3 g	17%
	Polyunsaturated Fat	1.1 g
Cholesterol		0 mg	0%
Sodium		317 mg	14%
Total Carbohydrate		24.9 g	9%
	Dietary Fiber	8.3 g	30%
	Total Sugars	5.8 g
Protein		6.4 g	13%
Vitamin D		0.0 mcg	0%
Calcium		105 mg	8%
Iron		2.2 mg	12%
Potassium		772 mg	16%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 818 cal (62.1%%)

Protein: 100 cal (7.7%%)

Carbs: 398 cal (30.2%%)