Recipe
Crunchy Kale Avocado Salad + Ginger Carrot Dressing
Kale Avocado Crunch Salad is loaded with healthy ingredients and topped with a deliciously sweet Ginger Carrot Dressing.
Prep: 15 minCook: 0 minTotal: 15 min
Servings: serves 4
Ingredients
Salad:
- 3 cups chopped kale, de-stemmed and roughly cut
- 1 tablespoon avocado oil
- 1 tablespoon lemon juice
- 1/2 cup snow peas
- 1/4 cup toasted pine nuts
- 3 tablespoons puffed quinoa
Dressing:
- 1 cup chopped carrots
- 3 tablespoons avocado oil
- 3 tablespoons apple cider vinegar
- 2 tablespoon agave nectar (honey or maple syrup also works here)
- 1 tablespoon freshly grated ginger
- 1 tablespoon lemon juice
- 1 teaspoon toasted sesame oil
Instructions
- Pull the leafy greens away from the center stalk of the kale leaves.
- Discard the stalk and roughly cut the leaves into smaller, bite sized pieces.
- Place into a large bowl.
- Add the avocado oil and lemon juice to the bowl with the kale.
- Use your hands to massage the oil and juice into the surface of the leaves and set aside for 5 minutes. This will soften the kale and make it easier to chew.
- Place all the dressing ingredients in a blender and blend on high until smooth, about 30 seconds. Set aside and assemble the rest of the salad.
- Place the kale on a large serving platter or keep it in the large bowl.
- Tuck the snow peas and sliced avocado into the top of the salad.
- Drizzle the top of the salad with the dressing. This makes for a decent amount of dressing so eyeball it to your liking, and serve the remaining dressing on the side in case anyone wants more.
- Toast your pine nuts on the stovetop over medium-low heat for about 5 minutes shaking or stirring frequently until golden and fragrant.
- Top the salad with the toasted pine nuts and puffed quinoa.
Nutrition Info:
- Serving Size: 1.5 cup of salad
- Calories: 177
- Sugar: 10.3g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 1.1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 21.8g
- Fiber: 3.8g
- Protein: 4.2g
- Cholesterol: 0mg
