I am a woman on a mission...and my quest to use up as much of the lovely herbs and veggies from my garden before fall sets in, continues...

This recipe for Moroccan Kale Salad has been a favourite of mine for ages and it just so happens to be perfect for making the most of the abundant supply of cherry tomatoes, mint, kale and cilantro that I currently have on hand in the garden.  

Things that I love about this salad are: every bite tastes different, it eats like a meal, and it gets more flavourful the longer the ingredients are able to hang out together in the bowl.  I also love that there is a ton of room to add or leave out ingredients that you may, or may not, have on hand. The following is how I would typically prepare my Moroccan Kale Salad, but feel free to go a little rogue and add in any other ingredients that you think will compliment it. 

Moroccan Kale Salad
serves 4

• 1 head of kale, stemmed and ripped into bite sized pieces
• 3/4 cup quinoa, cooked and cooled
• 1 avocado, peeled and chopped
• 1/2 pint of cherry tomatoes, halved
• 1 small onion, diced
• 1 cup pitted kalamata olives, sliced
• 3/4 cup feta cheese, crumbled
• 1/2 cup mint, finely chopped
• 3/4 cup cilantro, finely chopped
• 3 tbsp extra virgin olive oil
• 1/2 a fresh lemon, squeezed for juice
• toppings_ slivered almonds

• Rinse dry quinoa thoroughly and place in a pot with 1.5 cups of cold water.  Cook until al dente and let cool.
• Prep all the remaining ingredients as listed above.

• Once all of the ingredients have been prepped, place them into a large salad bowl.
• Mix together thoroughly so that the cilantro and mint are evenly distributed.
• Squeeze lemon juice evenly over ingredients, add extra virgin olive oil and mix together. 

• Add slivered almonds to garnish and enjoy!