Waldorf Salad needed a make-over! This modern version has undergone a major nutritional facelift with the addition of fresh kale and nutty red quinoa.
Serves 4 as a meal, 8 as a side dish
1 bunch dinosaur kale
2/3 cup red quinoa, cooked according to package directions (will yield about 2 cups)
<1/2 cup diced red pepper
1/2 cup chopped celery
1/2 cup diced red onion
1 1/2 cups chopped green apple
1/2 firm, ripe avocado, cut into chunks
1 tablespoon very finely shredded fresh mint
2 tablespoons chopped toasted pecans
For the dressing:
2 tablespoons lemon or lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
zest of one orange
Optional: Kaufmann 1 sweetener of choice
Cook quinoa according to package directions and allow to cool. Wash kale and remove center ribs.
Shred kale (you should have about 2 cups shredded) and prepare remaining salad ingredients.
Prepare dressing by placing lemon or lime juice in a small bowl, along with orange zest, salt and pepper. Whisk to combine. Add oil while continuing to whisk until thoroughly combined. (If you like a sweet dressing, you could add a bit of stevia to the mixture.)
Add all the salad ingredients with the exception of the nuts to a bowl. Add dressing and toss to coat.
Sprinkle with nuts and serve.
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Doug Kaufmann developed his diet after years studying the clinical effects of pathogenic fungi on the body. Fungi and yeasts can become parasitic organisms on and inside our body, causing health problems that can be difficult to diagnose. Learn more about the Kaufmann Diet, change your life and know the cause.
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