Kale, Edamame, and Quinoa Salad

Ingredients:

1. 2 cups cooked quinoa, cooled

1. 1 1/2 cups edamame beans, cooked and cooled

2. 3 Cups finely chopped Tuscan kale, ribs removed

3. 1 cup sliced grape tomatoes

4. 1/2 red onion, diced

5. 1 mango, pitted and diced

6. 1 avocado, pitted and either sliced or diced

7. 2 tablespoons toasted almonds or pumpkin seeds, if desired

For lemon vinaigrette:

1. 2 tablespoons olive oil

2. 1/4 cup freshly squeezed lemon juice

3. 1 garlic clove, minced

4. 1 teaspoon sugar

5. 1 large basil leaf, chopped

6. 1/8 teaspoon salt

7. freshly ground pepper for taste

Directions:

1. To make dressing: place olive oil, lemon juice, garlic, sugar, basil, and salt in blender or food processor.  Blend for 10-15 seconds.  Set aside

2. In medium bowl toss quinoa, kale, and edamame together. Add lemon vinaigrette and toss so that the salad is fully coated. Place in refrigerator for 20-30 minutes to let flavours soak in

3. before serving, toss salad again and add tomatoes, onion, mango and avocado. Garnish with toasted almonds or pumpkin seeds if desired.