1.5 cups cooked quinoa
1 large bunch of kale, shredded
1 lemon, juiced
3 scallions, minced
1 cup red cabbage, chopped finely
3/4 cup cherry tomatoes, sliced
2 small apples, diced
1/2 cup pecans, roughly chopped
1/3 cup frozen raspberries
1/4 cup apple cider vinegar
1/4 cup macadamia oil
1 tsp coconut oil
- Place the chopped kale in a large mixing bowl and mix the juiced lemon through. Let sit for 5 minutes.
- Add in the scallions, cabbage, tomatoes, and apples.
- Mix through the quinoa.
- Top with the pecans.
- For the dressing, put all the ingredients in a small blender (or use a stick mixer) and blend for about 15 seconds, or until blended completely.
- Pour over the salad and serve immediately!
Serves approximately 3 main meals.