Staff-submitted for at-home edition of Live It: Summer Salads – Summer 2020

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  • 2 Tbsp lemon juice
  • 2 Tbsp mayonnaise
  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp Dijon mustard
  • ¼ tsp kosher salt
  • 5 cups thinly sliced Tuscan or regular kale
  • 2 cups cooked warm quinoa
  • ¼ cup chopped smoked almonds


  1. Make the dressing: In a large bowl, whisk together the lemon juice, mayonnaise, oil, mustard, and salt.
  2. Thoroughly toss the kale with the dressing.
  3. Toss the quinoa with the dressed kale, and sprinkle with the almonds.

Nutrition Facts

Amount per serving
Yield: 4 servings
Serving size: 1½ cups

Calories  280

Total Fat  19 g

Saturated Fat  2.5 g

Total Carbohydrate  24 g

Fiber  4 g

Protein  7 g

Sodium  310 mg

Live It is a cooking demonstration presented by the Nutrition Food Services and Wellness Departments at Community Hospitals and Wellness Centers (CHWC). Episodes are hosted by registered dietitian and certified diabetes educator Andrea Miller, and each features a different special guest sous chef. The goal of Live It is to showcase nutrient-dense foods and teach viewers doable ways to use them in order to promote wellness in our community. Held once a month at Bryan Hospital, the show is recorded by Bryan Municipal Utilities in front of a live all-staff audience. For more recipes and to watch past episodes of Live It, visit