Kale Salad with Lemon Dressing

Ingredients

• Kale

  Raw

  8 cup, chopped or 536g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Maple syrups

  1 tbsp or 20g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Garlic

  Raw

  1 cloves, minced or 3g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  16 oz or 454g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Walnuts

  Nuts, black, dried

  ¼ cup, chopped or 31g

• Parmesan cheese

  Shredded

  ¼ cup or 20g

Directions

1. Rinse, pat dry, and chop or tear the kale into pieces. Refrigerate until ready to use.
2. In a mixing bowl, whisk together lemon juice, lemon zest, maple syrup, Dijon mustard, garlic, salt, and pepper. Gradually whisk in olive oil to create a creamy dressing. Alternatively, combine all dressing ingredients in a mason jar and shake well.
3. Pour the dressing over the kale and massage for a few minutes until the leaves soften and are well-coated.
4. Add chickpeas, avocado, walnuts, and Parmesan cheese to the kale. Toss to combine and serve.

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