Kale Salad with Carrot-Ginger Dressing
Ingredients
Carrot Ginger 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
medium
watermelon radish, very thinly sliced
-
1
medium
avocado, cubed
-
2
tablespoons
dried cranberries
-
¼
cup
pepitas, toasted
-
1
teaspoon
sesame seeds
-
to taste
sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 400°F and line two baking sheets with parchment paper.
- On one baking sheet, place the carrots, drizzle with olive oil, sprinkle with salt, and roast for 20 to 25 minutes until soft.
- Transfer the roasted carrots to a blender, add water, olive oil, rice vinegar, ginger, and salt, then blend until smooth and chill.
- Prepare the roasted chickpeas according to a separate recipe on the second baking sheet.
- In a large bowl, massage the kale leaves with lemon juice, olive oil, and salt until soft and wilted.
- Add the grated carrot, beet, watermelon radish, half of the avocado, cranberries, pepitas, salt, and pepper to the kale and toss to combine.
- Drizzle with carrot-ginger dressing, top with remaining avocado, more dressing, roasted chickpeas, and sprinkle with sesame seeds.
- Season to taste and serve.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
6g
Sodium
300mg
Cholesterol
0mg
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