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Lemony Kale Salad
Produce:
1 lemon
1/2 small shallot, minced
1 bunch curly Kale (340g)
1 avocado
Dairy:
Parmesean
Pantry:
1 14oz(400g) can chickpeas
1/4 cup olive oil
1/2 t garlic powder
Kosher salt and black pepper
1 t whole grain mustard
1 t honey
1/4 cup (46g) pine nuts, toasted
1. Toss chickpeas with some olive oil, garlic powder, salt and pepper. Mix in a couple tablespoons parmesean and zest from 1 lemon. Roast at 425 degrees for 20 minutes.
2. Make dressing
3. Chop kale and mix with dressing. Add the avocado slices and chickpeas. Sprinkle with parmesean and pine nuts before serving.
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