The Healthiest Salad on Earth
Discover "The Healthiest Salad on Earth," a vibrant celebration of fresh, wholesome ingredients designed to bring flavor and nutrition to your plate. This nutrient-rich masterpiece combines tender kale, protein-packed quinoa, and a colorful medley of cherry tomatoes, cucumber, shredded carrot, and red bell pepper, all topped with creamy avocado and juicy blueberries. Perfectly balanced with roasted almonds and hearty chickpeas, it’s drizzled with a tangy, homemade dressing of olive oil, lemon juice, Dijon mustard, and a touch of honey or maple syrup. Ideal for meal prep, a quick lunch, or a light dinner, this salad is a powerhouse of antioxidants, vitamins, and plant-based protein that’s as delicious as it is good for you. Prepare to savor every bite of this refreshing, guilt-free dish!
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Recipe Information
Ingredients
- 4 cups kale (washed and stemmed)
- 1 cup quinoa (cooked and cooled)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1 medium avocado (chopped)
- 1 large carrot (shredded)
- 1 medium red bell pepper (diced)
- 0.5 cup blueberries
- 0.25 cup almonds (sliced, toasted)
- 1 cup chickpeas (cooked or canned, drained and rinsed)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon honey (or maple syrup for vegan version)
- 1 teaspoon Dijon mustard
- 0.25 teaspoon salt
- 0.25 teaspoon ground black pepper
Instructions
1. Begin by preparing your kale. Wash the leaves thoroughly, remove the tough stems, and tear the leaves into bite-sized pieces.
2. Transfer the kale to a large salad bowl. Drizzle a teaspoon of olive oil over the leaves and massage the kale with your hands for about 2 minutes until it becomes tender and bright green.
3. Add the cooked and cooled quinoa to the kale, spreading it evenly across the salad bowl.
4. Toss in the cherry tomatoes, diced cucumber, chopped avocado, shredded carrot, diced red bell pepper, blueberries, and chickpeas.
5. For the dressing, whisk together the extra-virgin olive oil, lemon juice, honey (or maple syrup), Dijon mustard, salt, and black pepper in a small bowl until emulsified.
6. Pour the dressing over the salad and gently toss to ensure everything is evenly coated.
7. Sprinkle the toasted sliced almonds on top for a nutty crunch.
8. Serve immediately, or chill in the refrigerator for 10-15 minutes for a refreshing, cold salad. Enjoy your nutrient-packed meal!
Nutrition Facts
Calories |
1724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.3 g | 117% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1242 mg | 54% | |
| Total Carbohydrate | 195.5 g | 71% | |
| Dietary Fiber | 52.4 g | 187% | |
| Total Sugars | 47.4 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 936 mg | 72% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 4607 mg | 98% | |
*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.
