Kale Basil Salad



  • 4 Kale leaves, chopped, removing stems
  • 1 cup quinoa, cooked and cooled
  • 2 celery stalks
  • 1 cup tofu, brick, marinated, then diced
  • 1/2 cup blueberries
  • 2 tbsp sunflower seeds


  • 3 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 3 tsp whole grain mustard
  • 3 tsp maple syrup
  • 8 basil leaves, minced
  • salt and black pepper, to taste


  1. In a small bowl whisk together all the ingredients for the dressing.
  2. The night before, or at least 2-3 hours ahead of time, press the liquid from the tofu to removed extra water. Place the tofu in the 1⁄2 of the dressing and allow to marinate overnight for best results in refrigerator.
  3. Cook 1⁄2 cup of quinoa and allow to cool completely.
  4. Chop the kale and place in a serving bowl. Pour half of the prepared dressing over the leaves and begin to massage the kale leaves.
  5. Dice the tofu and add to the top of the kale along with the remaining ingredients. Top with the remaining dressing and serve!

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