Italian Kale, Summer Squash and Scallion Salad with Quinoa

This recipe uses these favorite vegetables raw, by cutting the kale into a confetti-like chiffonade, and dicing the squash to 1/4 inch. It is delicious on its own, and also great as a side dish.

Yield: 4 each  ½ cup portions


½ cup Kale, fine chiffonade

½ cup Zucchini & Yellow Squash, 1/4 inch dice

1 each Kohlrabi, 1/4 inch dice

1/2 each Scallion, fine julienne

4 ea Red Radish, 1/4 inch dice

1/4 cup Quinoa, Cooked

3 Tablespoons Extra virgin olive oil

½ ea Lemon, fresh

1/2 tsp Red Wine Vinegar

1 Tablespoon Herbs, fresh, minced

To Taste Salt & Pepper


1. Prepare Quinoa and cool completely.

2. Prepare vegetables.

3. Toss all ingredients until lightly dressed. Season to taste with Salt & Pepper.

4. Would be a great salad for grilled seafood, meats and poultry.

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