Avocado, Quinoa and Kale Salad With Lemon Mustard Dressing | Maya Feller

Ingredients

• 1 cup tri-color quinoa, cooked
• 2 cups kale, washed and dried
• 1 cup Romaine lettuce, washed and dried
• 1 whole avocado, diced
• 1 seedless cucumber, diced
• 1/2 red onion, sliced
• 1 large pawpaw, peeled, deseeded, and diced
• 1 can hearts of palm, rinsed and sliced into half moons
• 1/2 cup extra virgin olive oil
• Juice of 1 lemon
• Zest of 1 lemon
• 3 tablespoons Dijon mustard
• 1/4 cup white wine vinegar
• 1/8 teaspoon salt
• Fresh black pepper to taste