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Nourishing kale and quinoa are the foundations of this hearty salad, and with the basil dressing finisher, you’re left with a dish that is bright and composed.
6 cups kale, finely chopped
1 cup cooked quinoa
1/4 cup scallions, diced
1/3 cup pomegranate seeds
2 tablespoons sunflower seeds
2 tablespoons slivered almonds
1/4 cup golden raisins (optional)
1/2 cup fresh basil leaves, or 7–8 cubes Dorot Gardens Frozen Basil
1/4 cup Bartenura Extra-Virgin Olive Oil
3 tablespoons Gefen Unsweetened Almond/cashew milk
1 tablespoon Tonnelli Apple Cider Vinegar
1/4 teaspoon salt, more to taste
1 tablespoon maple syrup
1 teaspoon Haddar Dijon Mustard
pepper, to taste
In a small blender, combine together the basil, olive oil, almond milk, apple cider vinegar, maple syrup, mustard, salt, and pepper, and blend until smooth.
Pour the dressing over the kale in a large bowl. Mix together with your hands, gently massaging the greens for three minutes. This massaging part is key.
Then toss in the quinoa and scallions. Mix and season once more with additional salt if needed.
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