Kale, Tomato & Quinoa Salad with Lemon Dressing - Integrative Family Medicine of Asheville


  • 6 cups chopped kale leaves, washed and trimmed (Or sub in a 6 cup mix of chopped spinach and/or parsley)
  • 1/3 cup fresh lemon juice (about 2 large lemons or 3 small to medium lemons)
  • 1/2 cup good quality olive oil
  • 1-2 teaspoons, Dijon mustard, optional
  • 1 1/2 cup cooked quinoa (I used Trader Joe’s pre-cooked frozen quinoa)
  • 1 1/2 cup chopped tomatoes (I used a mix of heirloom multi-colored cherry size tomatoes)
  • Salt and pepper to taste.
  • Garnish: Toasted pine nuts or hulled pumpkin seeds/pepitas (about 2 tablespoons per serving) and sprinkle over kale salad immediately prior to serving
  • Serve Kale Quinoa salad cold or at room temperature.


  1. Add kale to food processor and pulse into finely chopped kale, or finely chop by hand
  2. Add kale to medium size bowl.
  3. In small bowl, whisk lemon and olive oil. (Add a 1-2 teaspoons Dijon mustard, if desired); set aside.
  4. Fold in quinoa and tomatoes in to kale.
  5. Drizzle with dressing.
  6. Salt and pepper to taste.
  7. If using toasted pine nuts or hulled pumpkin seeds/pepitas, add to medium size skillet, over medium heat, until lightly toasted and fragrant. Lightly salt nuts/seeds, if desired.
  8. Garnish salad with warm toasted hulled pumpkin seeds/pepitas or pine nuts, keeping to 2 tablespoon FODMAP portion per serving.