Terri Quenzer is the owner of Be The Healthy U! and a whole plant-based food advocate. She feels strongly that a plant-based diet can start to make a difference in your health in 28 days. Adding greens to your diet is a good first step in making a long-term commitment to your health.

There’s nothing like a crisp, refreshing salad in the summer, and this is one of my favorites! Loaded with foods that lower your risk of cancer such as kale, quinoa, pomegranate, and hemp seeds, this amazing salad is colorful, delicious, satisfying, nutrient-dense, oil-free and loaded with powerful antioxidants that are anti-inflammatory and help fight cancer by neutralizing free radicals.

The delicious creamy dressing is oil-free and is sweetened with date paste, a whole-food sweetener that assures you get all the fiber and nutrients in addition to the sweetness. The Dijon mustard and date paste are what make this dressing creamy and thick and savory and sweet. A perfect combination!

Why Anti-Cancer?

  • Kale and avocado are rich in folates, which protect against mutations.
  • Pomegranate arils are rich in anthocyanins, which slow the growth of premalignant cells and prevent new blood vessels from forming.
  • Edamame (soy beans) are rich in folate, as well as butyrate, a fatty acid that protects against cancer growth.
  • Hemp seeds are rich in omega-3 fatty acids, which have been shown to enhance chemotherapy by reducing inflammatory response.
  • Quinoa is loaded with cancer-fighting antioxidants.
Terri Quenzer superfoods salad

Photo credit: Terri Quenzer

The Super Tasty Superfood Salad


  • 1 ½ cups kale, chopped
  • 1 cup cooked quinoa, chilled 
  • ½ cup edamame, shelled 
  • ½ avocado, chopped 
  • ¼ cup pomegranate arils 
  • 2 tablespoons hemp seeds 
  • 1 tablespoon dijon mustard 
  • ¼ teaspoon onion powder 
  • ¼ teaspoon garlic powder 
  • 1 tablespoon date paste (or pure maple syrup) 
  • ½ lime, juiced 
  • ¼ cup white wine or rice vinegar 
  • Salt and pepper to taste
Terri Quenzer Superfoods Salad with Dressing

Photo Credit: Terri Quenzer


  1. Gather and prepare all ingredients.
  2. Whisk together the Dijon mustard, onion powder, garlic powder, date paste, and juice of ½ lime in a small bowl.
  3. Continuing with the whisk, stir in the white wine or rice vinegar. Set aside.
  4. Place the chopped kale in a large bowl and massage it firmly with your fingers to tenderize, about 30 seconds.
  5. Add the cooked quinoa, edamame, avocado, and dressing, and toss to coat.
  6. Sprinkle pomegranate arils and hemp seeds over the top and serve.

Makes 1 large or 2 medium servings


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