After moving into our house last year, I knew I really wanted to eventually build a vegetable garden in the backyard. My track record with growing things in Texas is not the best, so I held off until a friend offered to give me a few cucumber seedlings a few months ago. The next weekend, we built them a home, added a few pepper and basil seeds and hoped for the best. Even with general neglect recently due to travel, I went outside yesterday and discovered I actually have cucumbers growing! And tons and tons of basil. This summer is going to be full of pesto and avocado pasta. And this salad. Sweet and tart and magically tasting of summer, thanks to copious amounts of herby goodness.
Sweet and tart and refreshing, this salad magically tastes of summer thanks to copious amounts of basil. Ideal as a side at a picnic or cookout or as a light yet filling lunch.
- 4 c baby kale
- 1 small avocado
- 1 lemon, juiced
- 1/4 tsp sea salt
- 1 c blueberries
- 1 small cucumber, diced
- 1/2 quinoa, cooked
- 1/4 c pecans, toasted
- 1/4 c fresh basil, torn
- Rinse kale and tear into bite sized pieces. Add 1/2 avocado, lemon juice, and salt and toss to combine.
- Add blueberries, cucumber, remaining avocado, and cooked and cooled quinoa and green beans. Toss to combine. Top with toasted pecans and basil.
Per serving: 424 calories, 59 g carbs, 26 g fat, 11 g protein, 192 mg sodium, 12 g sugar