This delicious salad will titillate your taste buds, nourish your body and also fill your belly!
It’s high in healthy fats from greek yogurt, goat cheese, olive oil and avocado, which are nutritious and delicious. Plus they help your digestive system absorb the nutrients from the veggie ingredients.
Serve with salmon cakes or baked fish fillets for a filling yet light and energetic meal.
A delicious and nourishing salad that won't disappoint!
Ingredients
- 6 cups organic Lacinato/black kale, chopped into comfortable small-ish pieces
- 1 can chickpeas, drained, rinsed, and patted dry (soak them overnight if you can)
- seeds of 1/2 a large pomegranate
- 4 tbsp goat cheese, crumbled
- 1.5 avocado, diced
- 1/4 of a large red onion, finely diced
- extra virgin olive oil
- pink salt
- garlic powder
- cayenne pepper
- 1 cup Greek yogurt (raw/organic if possible)
- 2 handfuls organic basil leaves
- 1/2 tsp anchovy paste
- juice of 1/2 a lemon
- 1 small garlic clove, peeled
- 1/2 tsp pink salt
Instructions
- Preheat the oven to 400F and start by roasting the chickpeas: spread them out on some parchment paper on a baking sheet, season well with olive oil, salt, garlic powder and a little cayenne pepper, and roast for 25-30 minutes. They should be golden brown and a bit crispy. Mix a few times while they are baking to coat with oil.
- Next blend up the dressing. I used my food processor and blended it until it was quite smooth. If it's too thick, add a couple extra squirts of lemon juice. You can leave the dressing waiting in the food processor while you finish the rest.
- Chop your kale and place in a large mixing bowl. Drizzle with about 2 tbsp of olive oil, and massage it with your hands to wilt the leaves a bit.
- Pour in about 1/3 of the dressing and toss to coat the leaves, adding dressing as you please.
- Add the rest of the ingredients, and lift gently to incorporate them without mushing them.
- Serve it up, sprinkling with a little more salt and pepper plus a drizzle of dressing for a flourish.
- Keep the rest of the dressing in the fridge as a dip or sauce for other dishes.
A note on legumes
Clearly legumes aren’t “paleo”, and probably not even “primal”, but I’m all about enjoying life and going CRAZY once in a while! Ha. But seriously, legumes should never be a staple since they can be high in allergens and must be prepared properly. However, to add a little tasty accent to a dish once in a while is, in my books, totally fine.
What did you think?
Let me know your thoughts on this kale salad recipe! Did you have it as a main, an appetizer, a side dish? Did you like the flavour? I hope you didn’t exclude the anchovy paste! I know it sounds freaky, but it’s delicious ;) Let me know in the comments below, or on the Thrive Primal Facebook page.
Recipe from Clara Persis Blog