Baby Kale Salad with Chickpeas and Avocado
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.
You don’t need to pick up a pre-made salad from the grocery store, (that’s most likely been sitting there for a day or more) because if you keep a well-stocked kitchen full of simple ingredients like lemons, garlic, avocados, kale, arugula, mixed greens, olive oil and sea salt, then you can make last-minute dinner salad any night of the week. I also think having some pre-made quinoa, brown rice and eggs around are a great choice as well, because they can make a salad into a complete dinner pretty quickly. How’s that for a healthy last-minute dinner?
My typical Sunday routine is to roast up a few chicken breasts or thighs, sweet potatoes and beets. I also whip up a batch of quinoa or brown rice, so I have fresh components on hand to toss into a salad.
We served this salad up the other night paired with some oven roasted Sriracha chicken thighs and rosemary sea salt poppers. It was one finger licking good dinner!
Pressed for time, but still want complete meal? Simple, add some roasted chicken, roasted sweet potato or tofu to the salad. Fry up an egg and have that on the side. Add in some farro or quinoa. Making an easy weeknight dinner doesn’t have to be complicated or fancy to be tasty and healthy.
When I’m eating this salad alone, I toss in some hemp seeds, sprouted sunflower and pumpkin seeds to get that extra boost of nutrition, as well as some healthy Omegas. Good stuff!
Baby kale salad with chickpeas and avocado:
- 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
- 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
- toasted almonds
- hemp seeds
- pumpkin or sunflower seeds
- chicken, sweet potatoes, roasted beets
- quinoa, farro or brown rice
Here’s a quick tip for keeping packaged salad greens fresh.
Most of the time when you purchase a container of greens there will be some moisture in the container. If you want to keep your greens fresher longer then take a paper towel and wipe out the excess moisture from the sides and top of the container.
Then place a dry paper towel between the greens and the lid of the container. My greens always last longer by doing this simple trick!
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.
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.
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. Note: 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.
Using a pairing knife, score the avocado crosswise and lengthwise, creating 1/2-inch cubes. Then using spoon, scoop out the diced flesh from the skin and place it into a large salad bowl.
Add the bunch of baby kale into the salad bowl along with the chickpeas.
Lightly drizzle lemon vinaigrette over the greens, and toss gently to combine. Serve up the salad and enjoy!
Here are a few of our other favorite go-to weeknight salad recipes.