Crispy, Crunchy Kale Salad
If you are a picky eater like me, kale probably isn’t your veggie of choice. I get it. A client recently wanted to incorporate more kale into her diet so I did some experimenting. Now I am hooked! I have found that the secret to a kale salad is the dressing. The perfect amount of citrus or vinegar is a game changer. The acidity helps break down the kale which makes it easier to chew and digest. I added a few other KEY ingredients and TA-DA! This by far is the best kale salad I’ve ever had!
Keywords: delicious kale salad, easy salad, vegan salad
PREP TIME: 10 MINUTES
COOK TIME: 30 MINUTES
TOTAL TIME: 40 MINUTES
SERVINGS: 2
INGREDIENTS:
FOR THE SALAD
6 cups of chopped kale
FOR THE DRESSING
1/4 cup lemon juice
1/4 cup apple cider vinegar
1/2 cup tahini (be sure NOT to use only the bottom part of the tahini bottle, it is too thick, and this will not turn out correctly. Mix it up!)
3 tbsp coconut aminos
1 tbsp avocado or olive oil
2 large garlic cloves, minced
1 tsp cumin
FOR THE TOPPINGS
1 can of chickpeas
1 tbsp of avocado or olive oil
1 tbsp of paprika
1 pinch of sea salt
1 tbsp of cayenne pepper
INSTRUCTIONS
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Preheat the oven to 400.
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Place all of the dressing ingredients in a blender. Blend until smooth.
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Then, open the can of chickpeas and rinse.
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In a bowl, toss the chickpeas with the other chickpea ingredients.
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Bake in the oven for 35 minutes.
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Once the chickpeas are done baking, mix the chickpeas, kale, and dressing.
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Ta-da! Enjoy!
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The chickpeas MAKE this salad! So crunchy and delish. Perfect protein source for this simple kale salad
Thanks for taking time to review!