As the summer approaches healthy eating is on our minds and no better way than to get some of our favourite and tasty vegetables into our salads with this delicious creamy avocado and kale salad.
With yummy crispy chickpeas for that added crunch...
Creamy Avocado & Kale Salad with Crispy Chickpeas
Serves: 2
Prep time: 30 minutes Bake time: 10 minutes (optional)
2 extra large handfuls of curly kale or cavalo nero
1 ripe avocado
1 lemon, juiced (or 2 Tbsp apple cider vinegar)
2 Tbsp nutritional yeast
salt + pepper
1/4 cup sauerkraut
1/4 telegraph cucumber
1 handful of cherry or heirloom tomatoes
2 handfuls crispy chickpeas (store bought or see recipe below)
2 Tbsp hemp seeds (optional)
If making your own crispy chickpeas follow the instructions below.
Wash the kale well, break into bite sized pieces and place in a large mixing bowl.
Remove the skin and stone from the avocado and add to the bowl along with the lemon juice and nutritional yeast.
Season with salt and pepper, then use your hands to massge it all together. You’re aiming to create a creamy dressing by mixing the avocado, lemon juice and nutritional yeast, while massaging the kale to make it easier to eat.
Wash and cut the cucumber into bite sized chunks and wash and cut the cherry tomatoes in half. Fold both through the salad along with the crispy chickpeas.
Sprinkle with hemp seeds if desired and serve.
Salad will keep in a sealed container in the fridge for up to 3 days, but the chickpeas will lose their crunch so if possible only add them right before you wish to eat the salad.
Crispy Chickpeas
1 can chickpeas
2 tsp avocado, macadamia or coconut oil
1 tsp curry powder
pinch of pink Himalayan salt
Preheat the oven to 180ºC fan bake. Drain the chickpeas, rinse and pat dry with a clean tea towel.
Transfer the chickpeas to a small bowl and toss with oil, curry powder and salt. Place the chickpeas on a baking tray and cook in the centre of the oven for 10 to 15 minutes until crispy.
Source: https://www.swoonfood.com/avocado-kale-salad/
