Supergreen Power Salad

Serves 4-6

INGREDIENTS

• 6 cups lacinto kale, chopped
• 4 cups arugula
• 2 cups shredded carrot
• 4 small steamed beets
• 1 cup sugar snap peas, chopped
• 2 cups cooked quinoa
• ½ cup chopped hazelnuts
• ½ cup dried cranberries

Orange Agave Vinaigrette

• 1 orange, juiced (about ⅓ cup)
• 1 tablespoon agave nectar (or maple syrup)
• 2 tablespoons olive oil
• ¼ tsp salt

INSTRUCTIONS

1. Begin by cooking ½ cup dry quinoa per package instructions if you don’t have any cooked on hand.
2. In addition, prep by steaming your beets. Allow the beets to cool and then slice them thinly into matchsticks.

Power Salad Assembly

1. Remove the ribs of the kale and chop the leaves. Add the kale to a bowl with arugula, shredded carrot, and sliced beets.
2. Chop snap peas into 3-4 pieces each and add them to the salad.
3. In a separate bowl, combine the cooked quinoa with the hazelnuts, dried cranberries, and the ingredients for the vinaigrette. Toss well to combine.
4. Add the quinoa mixture to the raw salad ingredients and toss to combine.
5. Serve immediately or reserve additional salad in the fridge for up to 3 days.

Creds