Kale and Vegetable Salad with Red Quinoa
3 cups chopped kale
4 tablespoons Cabo Fresh Authentic, Mild, or Organic Mild Guacamole
3 halved and thinly sliced radishes
1 carrot, peeled, and shaved into 2 inch pieces
1/2-1 red bell pepper, deveined and julienned
2 ounces Manchego cheese, cut into 1/8- inch dice
2 tablespoons raw or roasted pepitas (pumpkin seeds)
1 tablespoon minced shallot
1 tablespoon white wine vinegar
2 tablespoon good quality extra virgin olive oil
2 teaspoons freshly squeezed lemon juice
1 cup cooked red or white quinoa
sea salt and freshly ground pepper

Put kale in a large bowl and add the Cabo Fresh Guacamole, toss to coat the kale with the guacamole. Add the radishes, carrots, red bell pepper, and Manchego cheese. Toss lightly.
Combine the shallot, white wine vinegar, lemon juice, and olive oil in a bowl and whisk until emulsified. Season with salt and pepper. Toss ¾ of the dressing with 1 cup of the cooked quinoa.
Divide the kale salad evenly distributing vegetables on two plates and top with the pepitas, drizzle with remaining salad dressing. Place ½ cup of quinoa alongside salad OR you can mix quinoa with the Kale salad, plate and top with pepitas.

Makes 2 lunch entrée salads or 4 side salads.