1 bunch chopped kale or any seasonal greens on hand
1 ½ cup of cooked chickpeas, chopped
3 shallots, chopped
½ cup of toasted almonds, chopped
½ cup of toasted sesame seeds
(optional) 1 avocado, chopped
for the dressing:
3 tablespoons of extra virgin olive oil
1 tablespoon of apple cider vinegar or citrus juice
1 tablespoon of honey
½” piece of ginger, peeled and minced
seasalt & black pepper to taste
- Make the dressing by combining all of the ingredients in a small bowl and whisking vigorously until everything is emulsified. Taste and adjust any seasoning as necessary and set aside until you’re ready to dress the salad.
- If you prefer a warm salad quickly toss in a hot pan with olive oil.
- Place kale in a large bowl with a drizzle of the dressing and massage the dressing into the leaves. Then, toss in the rest of the ingredients and add in more of the dressing little by little. Keep tossing and dressing until you feel that the salad is sufficiently dressed. I like it to be moist, but not too wet with dressing so that it weighs it down. You can always serve extra dressing on the side if you or whoever you are serving it to would like to add some more. Enjoy immediately after the salad is dressed.