Kale, Edamame, and Quinoa Salad with Lemon Vinaigrette This simple vegan salad made with kale, quinoa, edamame, and fruit proves to be a delicious meal. It is also the perfect lunch or side dish with dinner. 6 servings 2 cups cooked quinoa, cooled 1 1/2 cup edamame beans, cooked and cooled 3 cups finely chopped Tuscan kale, ribs removed 1 cup sliced grape tomatoes 1/2 red onion, diced 1 mango, pitted and diced 1 avocado, pitted and either sliced or diced 2 tablespoon toasted almonds or pumpkin seeds, if desired 2 tablespoons olive oil 1/4 cup freshly squeezed lemon juice 1 garlic clove, minced 1 teaspoon sugar 1 large basil leaf, chopped 1/8 teaspoon salt fresh ground pepper, to taste

Kale, Edamame, and Quinoa Salad with Lemon Vinaigrette