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Prep Time:
10 minutes -
Cook Time:
10 minutes -
Serves:
4 -
Perfect For:
Description
In this colorful salad, lemongrass adds an aromatic lemon flavor to coconut dressing which combines beautifully with fresh blackberries, raspberries and hearty kale. Fresh mint leaves are a surprising addition to the mix of flavors and textures.
Salad
- 1 Cup mint, finely chopped
- 1 1/4 Cups cooked quinoa
- 1 Package (6 ounces or 1 1/3 cups) Driscoll's Blackberries
- 1 Package (6 ounces or 1 1/3 cups) Driscoll's Raspberries
- 1 bunch Lacinato kale
Dressing
- 3/4 Cup coconut milk
- 2 Teaspoons apple cider vinegar
- 1 Tbsp. agave nectar
- 1/2 stalk lemongrass
- Salt to taste
Dressing
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Bruise the lemongrass stalk with the spine of a chef knife.
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Simmer lemongrass and coconut milk together for 10 min. Let stand to cool. Remove and discard lemongrass stalk.
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Whisk apple cider vinegar and agave nectar into coconut milk mixture. Season with salt to taste.
Salad
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Roll the kale leaves into a cigar and slice into fine ¼ inch shreds. Gently toss kale, loosely packed mint, quinoa, blackberries and raspberries together, and then add just enough dressing to coat the salad. Serve immediately.
| Calories | 148.32 | |
|---|---|---|
| Total Fat | 2.92 g | |
| Saturated Fat | 1.06 g | |
| Cholesterol | 0.00 mg | |
| Sodium | 161.77 mg | |
| Total Carbohydrates | 28.17 g | |
| Dietary Fiber | 7.10 g | |
| Protein | 4.87 g | |