Kristi Whitley

Healthy Living

Greens n Quinoa Salad with Basil and Pistachios


3 large leaves of lacinato kale, ribs removed + shredded thinly
1 cup fresh basil leaves, chopped
2 tablespoons extra virgin olive oil
1 to 1 1/2 tablespoons fresh lemon juice
1 cup cooked quinoa
1/2 avocado, cubed
1 packed cup spring greens or sprouts {I used miner’s lettuce}
1/4 cup shelled + lightly chopped pistachios
1/4 teaspoon sea salt
generous pinch of black pepper

In a large bowl toss together the shredded kale, basil, olive oil, lemon juice and salt + pepper. Massage together for about 3-5 minutes.

Then add in the cooked quinoa, avocado, greens and pistachios; toss together gently and serve.Type your paragraph here.