This is a hearty salad, like most kale salads are, but it's also fresh. The lemon juice, and there's quite a bit, really lightens it up. I made a large batch, and learned that this salad ages gracefully, marinating itself in the fridge.
I cooked a cup and a half of quinoa, let it cool and added two roasted beets, and about two cups of kale. Season to taste with salt, pepper, olive oil and lemon juice and enjoy as a side dish, or a filling lunch salad. Fast and delicious.