21st Century Waldorf Salad

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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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