Lemony Kale Salad

I do NOT like kale. Too bitter for me. So I swapped with iceburg, which is what I had. I know it's not as healthy (I'd have preferred a romaine) but I was trying to cook with what I had on hand.

All in all this was a blah recipe. I had to add more dressing, and the chickpeas are so much heavier than everything else that they all end up in the bottom of the bowl. It makes for a lopsided salad, in my opinion.

• 2 Tbsp lemon juice
• 1 tsp maple syrup (optional but recommended)
• 1 tsp Dijon mustard (optional but recommended)
• 1 clove garlic, finely grated
• 1/8 tsp kosher salt
• 1/8 tsp black pepper
• 1/4 cup olive oil
• 1/2 lb curly kale (about 8 cups)
• 1 cup cooked chickpeas, rinsed and drained 
• 1 avocado, pitted and diced

In a bowl, whisk together lemon juice, maple syrup, Dijon, garlic, salt and pepper. Slowly drizzle olive oil, whisking until creamy. Cover and refrigerate until ready to serve. 

Pour lemon vinaigrette over kale and firmly massage until kale begins to soften and all surfaces are coated. Gently fold in the chickpeas and avocado; serve immediately. 

Serves 6

Total Time: 15 minutes

Recipe from TheKitchenGirl.com