baby kale salad with chickpeas and avocado
 
Prep time
Total time
 
This baby kale salad with chickpeas and avocado is such a SIMPLE WEEKNIGHT KID APPROVED salad. It takes 5-10 minutes from start to finish and complements any meal.
Author:
Recipe type: salad
Serves: 2-4
Ingredients
vinaigrette:
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil – I absolutely love this olive oil from Amphora
  • 2-3 cloves garlic, minced
  • pinch of fine or coarse sea salt – I adore this celtic sea salt, as it’s unrefined and chock-full of minerals
  • pinch of freshly ground pepper
  • pinch of red pepper flakes, to taste
salad:
  • 1 5oz bag or container baby kale - if you can't find baby kale, you can use arugula or mixed greens
  • 1 cup chickpeas, or more if needed, rinsed and drained
  • 1 ripe avocado
optional additions:
  • toasted almonds
  • hemp seeds
  • pumpkin or sunflower seeds
  • chicken, sweet potatoes, roasted beets
  • quinoa, farro or brown rice
Instructions
  1. In a small bowl or small glass jar with a lid, whisk together the lemon juice, minced garlic, sea salt, freshly ground pepper and red pepper flakes. Slowly add in the olive oil, whisking until emulsified.
  2. Once the dressing is mixed, give it a taste and adjust the seasonings. Tasting tip: For the most accurate idea of what the dressing will taste like on your salad, dip a leaf into the dressing, shake off the excess, and give it a try.
  3. Cut avocado in half lengthwise (around the pit) and give it a twist to pull it apart. Remove pit by firmly striking it with a chefs knife so it lodges into the pit, then gently give the pit a twist to dislodge it and lift it out. The pit will be slimy, so the best way to remove it from the knife is to grasp it with a paper towel and gently pull if off the knife.
  4. Using a pairing knife, score the avocado crosswise and lengthwise, creating ½-inch cubes. Then using spoon, scoop out the diced flesh from the skin and place it into a the salad bowl.
  5. Add the bunch of baby kale into a large salad bowl along with the chick peas, lightly drizzle lemon vinaigrette over the greens, and toss gently to combine.
  6. Serve up the salad and enjoy!
Recipe by Marin Mama Cooks at https://marinmamacooks.com/2016/05/weeknight-baby-kale-salad-with-chickpeas-and-avocado/