Unlike most salads which get soggy overnight, this Avocado Kale Salad tastes even better when prepared ahead for the next day.

The trick is that you truly have to massage the kale…tossing it with utensils just doesn’t yield the same results.

While you can eat it right away, consider making extra for tomorrow’s lunch, as it holds well overnight and tastes even better when the flavors have more time to blend.

The chickpea croutons add a nice little crunch, but if you’re pressed for time, you can skip baking them and just add them as is for some plant-protein.

 

Here’s the recipe:

Avocado Kale Salad with Chickpea Croutons

(serves 2)

 

Ingredients:

FOR THE SALAD

1 bunch curly kale, stems removed, torn into bite size pieces

1 ripe avocado, chopped

½ lime

¼ tsp. salt, or to taste

1/4 cup red onion, chopped

2 Tbsp. chopped fresh cilantro

Red pepper flakes, to taste

1/4 cup seeds (raw or sprouted sunflower, pumpkin, hemp or a mix of all three)

FOR THE CROUTONS

1 1/2 cups of chickpeas (1 can)

2 tsp olive oil

1 tsp turmeric

1 tsp cumin

1 tsp garlic powder

1 tsp paprika

1 tsp cayenne or chipotle powder (optional)

Pink salt, to taste

Black pepper, to taste

 

Instructions:

  1. Put kale in a large bowl.
  2. Top with avocado, salt and juice of lime.
  3. Use your hands to “massage” and squeeze the avocado into the kale for 1-2 minutes. (Your hands will get messy, but it won’t taste the same if you just mix it with utensils.) The kale will shrink in size and appear darker.
  4. Top the kale with the remaining ingredients: red onion, cilantro, red pepper flakes, seeds and roasted chickpeas (optional). Mix well with utensils.

FOR THE CHICKPEAS

  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a bowl, mix chickpeas, oil and spices (you can add salt and black pepper to taste) until well coated.
  3. Lay chickpeas out flat on a baking sheet. Bake for 20 minutes, give the pan a shake to move everything around, then bake for another 10-15 minutes. (You can pre-make a large batch of these and use them throughout the week. Store in an airtight container in the fridge).

Get the printable recipe here.

Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy.  

She has been featured in Vogue, The New York Times, NBC, Well + Good, and more. Her first book, The Real Food Grocery Guide (to be released June 2017), will teach you how to eat healthy without going broke.

Download her free 3-Day Real Food Challenge Meal Plan, check out her site, www.mariamarlowe.com, or follow her on  Instagram @MariaMarlowe and Facebook for more healthy recipes.