Massaged Kale Salad with Almond Butter Drizzle
Servings
4
Servings
4
Instructions
  1. Cook the quinoa according to package directions then fluff with a fork and set aside.
  2. In a large bowl, massage the kale, sea salt, pepper and olive oil with your hands for 2 minutes or until the leaves turn dark green and are soft. Add the cooked quinoa. Drizzle the warm almond butter over the kale and quinoa. Garnish with lemon zest, tarragon and toasted buckwheat. Season to taste with salt and pepper and toss to combine. Serve.
Recipe Notes

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