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Of course most salads are green but this one is super duper green! Another bonus is that it’s filled with crunchy greens so you can make a large bowl and nosh on it for a few days. It will also help keep you full with the added protein of the quinoa and all the fiber in the veggies!
3 CUPS TORN KALE (STEMS OPTIONAL)
½ CUP COOKED QUINOA
1 GREEN APPLE, DICED
½ ENGLISH CUCUMBER, DICED
½ CUP TOASTED PEPITAS (ANOTHER NAME FOR PUMPKIN SEEDS)
1 CUP SHAVED PARMESAN (OR ANY CHEESE OF CHOICE)
DRESSING:
1 CLOVE GARLIC
1 TBSP DIJON
1 TBSP HONEY
JUICE OF ONE LEMON
1/3 CUP EVOO OR AVOCADO OIL
STEP 1:
In a large bowl combine kale, quinoa, apple, cucumber, pepitas and cheese.
STEP 2:
Combine ingredients for dressing in the food processor and puree until smooth.
STEP 3:
Pour dressing on salad and toss to combine.
Servings: 4
Nutrition per Serving: Calories 469, Fat 32.7g, Carbs 33g, Fiber 4.9g, Sugars 6.4g, Protein 14.1g
Lindsay Brin holds a degree in Exercise Science and has over 20 years of experience helping women, especially women over 40, build strength and redefine what fitness means for life. She has certified Pilates instructors and CPTs across the U.S. and developed a fitness course accredited by National Academy of Sports Medicine (NASM) and American Council on Exercise (ACE).
But her most transformative learning came after 40, when she began experiencing perimenopause. Lindsay immersed herself in the science of aging, hormones, walking, HIIT, and strength training—ultimately developing a method that works with your body, not against it.
This is now the foundation of Moms Into Fitness, which has helped over 85,000 women rebuild strength, renew energy, and create lasting results.
