Hot Days are upon us already.  Time for a cool salad that can be made ahead (hold back the avocado for adding at the last minute).  I found this salad in a “Plant-Based” recipe book.  Be careful when you look for plant-based recipes.  Just because the recipe is plant-based does not necessarily mean they are low-calorie or good for your body.  The book I picked up has lots of sugar, noodles, and bread used.  While some sugar, bread and noodles can be part of your eating plan, if your body has sensitivities to sugar or wheat the recipes will need to be modified to make them better for your health.

  • 1 1/2  cup of cooked quinoa, set aside
  • 1 bunch of kale, torn into bite-sized pieces
  • 1/2 cup chopped cucumber
  • 1/2 avocado, diced (add more if you prefer)
  • 1/2 cup red bell pepper, chopped
  • 2 Tbsp red onion, chopped
  • 1 Tbsp feta cheese, crumbled
  • 1/4 cup olive oil
  • 2 Tbsp lemon juice
  • 4 1/2 tsp. Dijon Mustard
  • salt and pepper to taste
  1. Cook quinoa and set aside to cool.
  2. Bring 1 inch of water to boil in a saucepan, insert a steamer basket.  Add kale and steam until hot and bright green, 1 to 2 minutes.  Remove from pan and let cool.
  3. To a large bowl, add cucumber, bell pepper, and onion.  Add quinoa and kale once cooled. Set aside.
  4. Whisk together olive oil, lemon juice, mustard and salt, and pepper.  Lightly drizzle dressing over vegetable mixture (there may be some leftover) and toss.
  5. Transfer vegetables to 4 serving plates, top with diced avocado and feta cheese.  Salads can be chilled in refrigerator until ready to serve.