This salad is refreshing, bursting with flavor, and packed with potassium to help prevent pesky muscle cramping. Massaging the kale helps break down its fibers and softens it to an almost cooked texture. The salad is also a complete meal, offering up protein from the edamame and healthy carbohydrate from quinoa.
Makes 4 servings / Prep time: 15 minutes / Total time: 15 minutes
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons white wine vinegar
- Finely grated zest of 1 Meyer lemon
- 2 tablespoons freshly squeezed Meyer lemon juice
- ½ garlic clove, minced
- ¼ teaspoon kosher salt
- 6 cups finely chopped kale leaves
- 1 avocado, cut into cubes
- 1 cup cooked quinoa
- 1 cup chopped strawberries
- 1 cup cooked shelled edamame
- 1 cup crumbled pasteurized goat cheese*
- In a small bowl, whisk the dressing ingredients, or shake them together in a container with a lid.
- Add the kale to a large salad bowl. Pour half the dressing into the bowl with the kale.
- Using your hands, massage the dressing into the kale until the kale leaves are coated and have softened.
- Add the remaining salad ingredients and toss to combine, drizzling with the additional dressing.
Per serving: 450 calories, 20 g protein, 33 g carbohydrates, 8 g fiber, 7 g total sugar, 29 g fat, 10 g saturated fat, 261 mg sodium, 1009 mg potassium (29% DV), 351 mg calcium (35% DV), 129 mg magnesium (32% DV), 0.1 mcg B12 (1% DV), 0.5 mg B6 (26% DV), 2.2 mg iron (12% DV)
*As always, during pregnancy, it’s important to avoid unpasteurized cheeses.
About the book:
Healthy, Happy Pregnancy Cookbook is the perfect guide for pregnant women. Full of humor, heart, and wisdom, it promotes clean eating and the idea that using food as medicine is the best remedy for dealing with the symptoms that occur most during pregnancy—such as swollen ankles, bloating, and more.
From HEALTHY, HAPPY PREGNANCY COOKBOOK. Copyright © 2016 by Stephanie Clarke and Willow Jarosh. Reprinted with permission of Atria Books, a Division of Simon & Schuster, Inc.