1 bunch kale, de-stemmed and roughly chopped
1 bunch fresh parsley, roughly chopped
1 Tbs. fresh mint, finely chopped
1 cup cooked quinoa
1 English cucumber, chopped
1 pint cherry tomatoes, sliced in half
1 small shallot, finely chopped
¼ cup fresh lemon juice
¼ cup olive or avocado oil
1 tsp sea salt
Toss the kale, parsley, mint, quinoa, cucumber, tomatoes, and shallots together.
Whisk the lemon juice, olive oil, and sea salt together in a small bowl. Pour over salad and toss to coat.