Cinnamon Summer Salad

I took a yoga class yesterday where the instructor focused on the balance between comfort and awareness in our practice. When poses become tough, we can lose sight of the comfort yoga can grant us. And when we completely relax, we can miss out on the opportunity to learn from being easily aware. Moments in life when we are too comfortable, we can become lazy and passive. And when awareness takes over, we can drive ourselves mad!

He inspired me to practice balance today, and I'm passing on the encouragement. 

In light of that class, and now that strawberries are officially in season, I came up with this salad- an equal mix of sweet summer flavors with the bitter tastes of kale and vinegar. Whether you're usually a Sweet-Tooth-Sally or a Salt-and-Vinegar-Suzy, opt for a balance with this yummy summer salad. 

Ingredients:

Salad:
1 Bunch of Kale
Olive oil cooking spray
1 cup sliced strawberries
1 cup blueberries
1 15oz can of chickpeas
1/2 cup quinoa
1/2 cup sliced almonds

Dressing:
1/4 cup olive oil
1/3 cup balsamic vinegar
1/4 cup agave
3 tbsp dijon mustard
2 tbsp cinnamon
Salt and Pepper to taste

Directions: Serves 4
1. Rinse the bunch of kale and cut into 2-inch strips. Spray the bottom of a large sauce pot with olive oil cooking spray and place the kale in the pot. Cook on medium heat until greens begin to turn dark green and wilt. Do not over-cook! Let the kale cool.

2. Transfer the cooked kale into a large salad bowl. Add strawberries, blueberries, chickpeas, quinoa, and almonds and toss.

3. In a separate small bowl, mix together dressing ingredients. Pour over the salad bowl and toss again. 

4. Serve chilled and enjoy!