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Berry Kale Salad with Quinoa and Lemony Coconut Dressing

  • Prep Time
    Prep Time: 10 minutes
  • Cook Time
    Cook Time: 10 minutes
  • Serves
    Serves: 4
Salad
  • 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
Dressing
  • 3/4 Cup coconut milk
  • 2 Teaspoons apple cider vinegar
  • 1 Tbsp. agave nectar
  • 1/2 stalk lemongrass
  • Salt to taste
Dressing
  • 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.
Salad
  • 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.
Calories 148.32
Total Fat 2.92 g
Saturated Fat 1.06 g
Cholesterol 0.00 mg
Sodium 161.77 mg
Total Carbohydrates 28.17 g
Dietary Fiber 7.10 g
Protein 4.87 g

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