Berry Kale and Quinoa Salad with Lemon Coconut Dressing
Prep Time:
10 minutes
Cook Time:
10 minutes
Serves:
4
Ingredients
- 3/4 Cup coconut milk
- 2 Teaspoons apple cider vinegar
- 1 Tbsp. agave nectar
- 1/2 stalk lemongrass
- Salt to taste
- 1 Cup mint, finely chopped
- 1 1/4 Cups cooked quinoa
- 1 Package (6 ounces or 1 1/3 cups) Driscoll's Blackberries
- 1 Package (6 ounces or 1 1/3 cups) Driscoll's Raspberries
- 1 bunch Lacinato kale
Directions
- Bruise the lemongrass stalk with the spine of a chef knife.
- Simmer lemongrass and coconut milk together for 10 min. Let stand to cool. Remove and discard lemongrass stalk.
- Whisk apple cider vinegar and agave nectar into coconut milk mixture. Season with salt to taste.
- Roll the kale leaves into a cigar and slice into fine ¼ inch shreds. Gently toss kale, loosely packed mint, quinoa, blackberries and raspberries together, and then add just enough dressing to coat the salad. Serve immediately.
