Kale Salad
Ingredients
Dressing
-
¾
cup
chopped carrots
-
⅓ to ½
cup
water
-
¼
cup
extra-virgin olive oil
-
2
tablespoons
rice vinegar
-
2
teaspoons
minced fresh ginger
-
¼
teaspoon
sea salt
Salad
-
1
bunch
curly kale
-
1
teaspoon
fresh lemon juice
-
½
teaspoon
extra-virgin olive oil
-
1
small
carrot, grated
-
1
small
red beet, grated
-
½
piece
watermelon radish, very thinly sliced
-
1
small
avocado, cubed
-
2
tablespoons
dried cranberries
-
¼
cup
pepitas, toasted
-
1
teaspoon
sesame seeds
-
to taste
sea salt
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 400°F and line two baking sheets with parchment paper.
- Prepare the dressing by roasting carrots on one baking sheet, drizzling with olive oil, and seasoning with salt before roasting for 20 to 25 minutes.
- Blend the roasted carrots with water, olive oil, rice vinegar, ginger, and salt until smooth, then chill.
- On the second baking sheet, prepare the roasted chickpeas as per the recipe.
- Wash and tear the kale leaves into bite-sized pieces, then massage them with lemon juice, olive oil, and salt until softened.
- Add grated carrot, beet, watermelon radish, half of the avocado, cranberries, pepitas, and additional salt and pepper to the kale and toss.
- Drizzle the salad with the carrot ginger dressing and toss again.
- Top with the remaining avocado, roasted chickpeas, sesame seeds, and season to taste before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
7g
Sodium
150mg
Cholesterol
0mg
You might also like