Kale salad

INGREDIENTS:

1 bunch Roasted Chickpeas

1 bunch kale, stems removed, tear leaves

1t fresh lemon juice

½t extra-virgin olive oil

1 carrot, grated

1 beet, grated

½ radish, thinly sliced

1 avocado, diced

TOPPINGS:

    • 2T dried cranberries
    • ¼c toasted pumpkin seeds
    • 1t sesame seeds
    • salt & ground pepper

  • INSTRUCTIONS:

    • Make the vinaigrette 
    • Preheat oven 400°F 
    • Line baking sheet with parchment paper – Place carrots on one sheets,             Drizzle with olive oil and sprinkle with salt. Roast for 20 to 25 minutes, or until soft. Transfer the carrots to a blender and add the water, olive oil, rice vinegar, ginger, and salt. Blend the dressing until smooth and chill in the fridge until ready to use.
    • Prepare and roasted chickpeas in airfryer.
    • Place the kale leaves into a large bowl and add the lemon juice, olive oil, and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
    • Add the carrot, beet, watermelon radish, half of the cubed avocado, cranberries, pepitas, a few more pinches of salt, and several grinds of pepper. Toss to combine. Drizzle generously with the carrot ginger dressing. Top with the remaining avocado, more dressing, and the roasted chickpeas and sprinkle with the sesame seeds. Season to taste and serve.

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