I made this salad a few weekends ago to take with us to a BBQ, and it was a hit. The lemon juice makes the kale super tender and gives it a great summer feel.
1/2 cup dry quinoa, cooked
handful of asparagus, steamed and cut into pieces
1 pint cherry tomatoes halved
3 cups baby kale finely chopped and mixed with lemon juice of 1 whole lemon and sea salt
1/2 red pepper chopped
1 can of white beans or chick peas, drained and rinsed
1/2 red onion finely chopped
3 green onions chopped
Toss together with a little salt and pepper and you’re done. I like it best chilled in the fridge, and I don’t add any oil.