SUMMER GREEN BEAN BERRY QUINOA SALAD + CREAMY BALSAMIC VINAIGRETTE

INGREDIENTS :

Summer Green Bean Berry Quinoa Salad:

2 bunches lacinto kale (my fav kale), finely chopped and drizzled with 1 tsp EVOO + 1 lemon, juiced

1 C quinoa, cooked and cooled

2 C green beans, chopped

2 sumo mandarins, sliced

8 oz strawberries, quartered

8 oz blueberries

8 oz blackberries

1 English cucumber, sliced

1/4 C sliced almonds

1/4 C hemp seeds

12 oz cherry tomatoes

Creamy Balsamic Vinaigrette:

1/2 C balsamic vinegar

1/2 C greek yogurt of choice (I used vegan almond milk yogurt)

1 tsp dijon mustard

1 tsp maple syrup or agave

1 lemon, juiced

1 tsp dried parsley

1/2 tsp garlic powder

salt and pepper

INSTRUCTIONS :

1. Massage kale until tender, add to bowl or bowls.

2. Bring a medium sauce pan of water to a boil. Add green beans and boil for 2 minutes, transfer immediately to an ice bath to cool. Drain.

3. Add all ingredients including green beans to bowl with kale.

4. Put all ingredients for dressing into a blender (or whisk by hand). Mix until combined, season to taste.

5. Drizzle over salad and toss to coat!