Kale Quinoa Salad with Sesame Aoili Dressing
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Kale Quinoa Salad with Sesame Aioli

Kale Quinoa Salad is dressed with a lightened-up Sesame Aioli and topped with carrots, Napa cabbage, green onions and cashews for an explosion of flavor in every bite!
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Calories 524kcal
Author Marjory Pilley

Ingredients

Salad

  • 5 ounce bag of baby kale and/or baby spinach leaves
  • 1 cup cooked red quinoa cook according to package instructions
  • 1 cup thinly sliced Napa cabbage
  • 1 cup julienned carrot sticks
  • 1/2 cup sliced green onion
  • 1/2 cup chopped cashews or almonds
  • 1 cup diced cooked chicken (leave off for meatless version)

Sesame Aioli

  • 2 Tablespoons low-fat olive oil based mayonnaise
  • 2 Tablespoons non-fat Greek yogurt or low-fat sour cream
  • 1 teaspoon toasted sesame oil
  • 1 Tablespoon seasoned rice vinegar
  • 1/4 teaspoon sriracha sauce

Instructions

  • Divide salad ingredients between 2 plates
  • Combine Sesame Aioli ingredients in a bowl and stir well.
  • Drizzle Sesame Aioli over salad and enjoy!

Nutrition

Calories: 524kcal | Carbohydrates: 44g | Protein: 31g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 57mg | Sodium: 412mg | Potassium: 1103mg | Fiber: 6g | Sugar: 7g | Vitamin A: 16190IU | Vitamin C: 91.8mg | Calcium: 199mg | Iron: 5.9mg