Anyone else in the middle of a heatwave? Okay, so the current heatwave in London isn’t near a heatwave in say, Arizona, but when you are without air conditioning on a 90º day it sure feels like you’re sitting inside an oven! Which is why the absolute last thing I wanted to do when I got home was turn my oven on.
This salad was delicious, refreshing and a snap to put together. It’s the perfect light dinner that gives you a serving of plant based protein, healthy fat, and a plethora of vitamins and minerals from one of natures healthiest greens. Kale is one of the most nutrient dense foods around with more than your daily serving of vitamins A, C and K, along with substantial amounts of fiber and manganese. It’s loaded with antioxidants, which are known to provide protection against aging and diseases such as cancer and heart disease.
Kale, Chickpea and Avocado Salad
Ingredients
Ingredients
- 4 C Curly Kale
- 1 Tbsp Olive Oil
- 1 Tbsp Lemon Juice
- 2/3 C Chickpeas
- 1 Avocado
- Salt and Pepper to Taste
For the Dressing
- 3 Tbsp Dijon Mustard
- 1-2 Tbsp Maple Syrup
- Juice from 1/2 Lemon
Instructions
Directions
- Massage the kale with the olive oil and lemon juice. Should take about 2 minutes, you will feel the kale soften.
- Combine with the chickpeas and avocado, salt and pepper to taste.
- For the dressing, stir all ingredients together until combined.
- Enjoy!
