Dairy
Medium
6 Servings
Allergens 
45 Minutes
Diets
I call this a “power” salad because it’s loaded with proteins and healthy vegetables. The antioxidants from the beets and kale, as well as the good fat from the avocado, make this salad a nutrient-dense meal. Of course, it’s also delicious, with perfectly balanced flavors, and the citrus in the vinaigrette gives it a sweet and unexpected note.
1-2 beets, scrubbed or 1-2 Gefen Organic Beets (if using skip to step 2), cut into 1-inch cubes
1 cup cooked quinoa
1/2 cup edamame
6 cups baby kale, cleaned
1 bunch cilantro
1 cup crumbled Ta’amti Feta Cheese or 8-10 slices feta
1-2 avocados, cut in wedges
1/3 cup toasted sunflower seeds
1/3 cup toasted almonds
juice of 2 tangerines and 1 teaspoon of zest
1/4 cup Bartenura Olive Oil
1 teaspoon vinegar
1 tablespoon Gefen Honey (optional)
salt, to taste
pepper, to taste
Cook the beets in a pot of boiling water for 25 to 30 minutes, until they can be easily pierced by a fork.
Meanwhile, bring a small saucepan of water to a boil. Add the edamame and cook for 2 to 3 minutes. Drain and then immediately rinse the edamame under cold water.
Wash and clean the kale and cilantro.
To prepare the vinaigrette, whisk together the tangerine juice, zest, oil, vinegar, honey (if using), salt, and pepper.
To assemble, arrange the salad ingredients in rows. Drizzle the vinaigrette over the salad or serve on the side.
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