With all the hearty food in the winter season I find myself craving a fresh salad often. This kale ceasar perfectly combines different textures and is filling with the perfect balance of protein, good fats and fiber.
Serves 2
Ingredients: (preferably organic)
- 1 mini romaine lettuce, chopped
- 3-4 leaves kale, de-stemmed and chopped
- 1 tsp olive oil
- a squeeze of lemon
- a pinch of pink Himalayan salt
- 1 can chickpeas, rinsed
- 1 tbsp avocado oil
- pink Himalayan salt, to taste
- 1 avocado, cubed
- hemp seeds, for garnish
Tahini Ceasar Dressing
- 1/3 cup tahini
- 1/2 lemon, squeezed
- a splash of cold water
- a dash of garlic powder
- a dash of pink Himalayan salt
Directions:
01. Pre-heat the oven to 200C and spread out the chickpeas on a baking sheet lined with parchment paper. Pour over some avocado oil and season with salt, then mash lightly with a fork. Bake for about 30 min until crispy.
02. Place the kale in a bowl, sprinkle with a bit of olive oil, lemon and salt and massage until soft. Add the romaine and mix.
03. Make the dressing by combining tahini, lemon juice, water, garlic powder and salt and mix until light and fluffy. Use some of it to mix into the salad and set the rest aside as extra.
04. Top the salad with avocado, chickpea croutons and hemp seeds and garnish with sliced lemon wedges. Enjoy!
