Description
The sweetness of strawberry balances out the slight bitterness of kale.
Ingredients
Scale
For the salad:
- 2 bunches lancinato kale, torn into bite-sized pieces
- 2 small green onions, sliced
- 2 cups sliced strawberries
- 1 avocado, sliced
- 3 tbsp sliced roasted almonds
For the dressing:
- 4 tbsp extra-virgin olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- Juice and zest of 1 lemon
For the chickpeas:
- 2 tbsp extra-virgin olive oil
- 1 can garbanzo beans, drained and rinsed
- 2 tbsp tamari or soy sauce
- 1 tbsp tomato paste
- 3 tsp brown sugar
- 2 tsp paprika
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
Instructions
- Place the kale in a large bowl, drizzle it with the lemon juice, and massage it gently with your hands to soften it.
- Prepare the dressing whisking together the olive oil, salt, pepper, and the lemon zest. Pour it over the kale, add the green onion, mix well, and let it rest for at least 10 minutes.
- Meanwhile, prepare the chickpeas: heat the olive oil in a pan, add the drained chickpeas and fry them for about 5 minutes. In a small bowl, whisk together the soy sauce, tomato paste, brown sugar and the remaining spices, stirring well to combine. Pour the mixture over the chickpeas and cook for another 4 minutes, stirring occasionally. Turn off the heat and cover to keep warm.
- Add the strawberries to the kale, and gently mix them in. Arrange the salad on the serving plate, and top it with the warm chickpeas, the sliced avocado and the roasted almonds.
