Kale, Quinoa and Edamame Salad


Place the slivered kale into a large bowl and gently massage with a small amount of sea salt until leaves just begin to wilt (wearing food prep gloves is a good idea for this step unless you want very green hands). Add the lemon juice and massage for another half minute or more. Stir in cooked quinoa and edamame and add olive oil to lightly coat. Add radishes, toss and serve, topping with pistachios if desired. 6 generous servings.

Will keep two-three days, refrigerated

* Check here for instructions on cooking quinoa if you need them.