Holy Moly!! I love this salad. I try to have it in my fridge at least once a week. The longer it sits, the better it gets.

Ingredients:

Baby Kale 1 cup torn

Quinoa 1 cup cooked

1/2 Cucumber diced

Kalamata Olives 2 teaspoons chopped (I always do more!)

Green Onion 1 whole diced (green and white parts)

Fresh Parsley (not dried!) 1 teaspoon chopped

Olive oil 1 tablespoon

Lemon Juice 1 tablespoon (I sometimes do more)

Salt and Pepper

Assembly:

Toss Kale, Quinoa (make sure it’s cooled), Cucumber, Olives, Green Onion, and Parsley in a large bowl. In a separate small bowl, whisk the Olive Oil, Lemon Juice, Salt, and Pepper together. Pour dressing into salad, toss, and here comes the difficult part…

Decide whether to top the salad with: Feta cheese, Chopped Chicken, Peppers, Artichokes, Beets, Crunchy Chickpeas…honestly, you can top this salad with anything, it is so delicious. My faves are chicken and a little Feta! It can be served as a side dish or as a main course, that’s up to you. I tend to devour it as a lunch.