This salad is so good I don’t know where to begin! Have you ever wanted to eat guacamole with a spoon and then thought, no, I really shouldn’t? Well this salad is like that, except you can eat it by the spoonful! It is also delicious as a dip with tortilla chips or you can spoon it over a big bed of lettuce as a main course salad, it doesn’t even require extra dressing! And to make it all more exciting it’s loaded with protein and veggies! Don’t be afraid of the kale, it just looks like cilantro and I promise it will not make you gag (you won’t even taste it)!

Ingredients:
1.5 cups cooked quinoa
1 15 oz can garbanzo beans
1 cup strawberries, quartered
2 avocados, diced
3 branches of purple kale, about 2-3 cups (just the leaves, not the stem)
1 bunch of cilantro
1/4 cup red onion, diced
1 teaspoon minced garlic
6 tablespoons lime juice
1 tablespoon dijon mustard
2 tablespoons hemp oil (or grapeseed or olive oil)
1 tablespoon agave nectar
1 teaspoon salt

In a medium mixing bowl stir together the onion, garlic, lime juice, mustard, oil, agave nectar and salt.
Next, use a food processor to process the kale and cilantro (stem and all) into tiny pieces. Add the kale and cilantro to the mixing bowl and stir.
Last, fold in the quinoa, beans, strawberries and avocados and stir to incorporate.
Serve immediately or store in the refrigerator with plastic wrap pressed on to the salad so the avocados don’t turn brown.

When storing in the fridge press plastic wrap down like so:

It turns out Lilly really loves kale too! I caught her sneaking a piece out of the garbage, ha!

Look how fast she was eating it! Her head is a blur! I’m pretty sure this is the fastest Lilly has ever moved!