Description
A light, perfect-for-spring-or-summer salad that you can eat for lunch, dinner, or even a snack.
Ingredients
Scale
- 2 cups cooked quinoa
- 3 kohlrabi bulbs, peeled and diced
- 1 medium/large apple, cored, peeled, and diced
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh dill, chopped
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- To prepare your kohlrabi, you’ll just need the bulbs. {I used the leaves for green smoothies. They were stronger than the spinach we usually use, but I didn’t mind and Meghan drank hers without complaining.}
I used a regular vegetable peeler to peel off the outer skin. 
Then I diced them into small cubes. 
Next, I did the same with the apple. - As long as your quinoa is already cooked, you are ready to prepare your salad. {Don’t know how to cook quinoa? It’s easier than rice! Simply add 1 cup quinoa to 2 cups liquid, bring to a boil, reduce heat, cover, and simmer for 15 minutes. This will make 3 cups cooked quinoa. Use the extra cup for another use.}
- Place all ingredients in a medium bowl and mix thoroughly.
Allow salad to chill before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 245
- Sugar: 4.75g
- Sodium: 190mg
- Fat: 12.25g
- Carbohydrates: 30.7g
- Protein: 4.75g