Recipe graciously provided by our friends at Lighter, who are using plant-based science to help the world eat better.
This citrusy salad is refreshing on even the coldest days. Topped with oranges, canned garbanzo beans and creamy avocado, this dish is full of Vitamin C, protein and healthy fats - and it's super simple to throw together.
- 1/2 Avocado
- 1 tbsp Sunflower seeds
- 1/2 bunch Kale
- 1/2 Orange
- 1 slice Bread (whole-grain or gluten-free)
- 1/2 can No-salt canned garbanzo beans
- 1 tsp Apple cider vinegar
- 2 tsps Olive oil
- to taste Salt & pepper
1. Rinse the kale. Remove the stems and dice them. Chop the kale leaves into thin strips. Peel and cut the orange into bite-size pieces. Remove the skin and pit from the avocado. Cut into small pieces.
2. In a large bowl, stir together the vinegar, olive oil and salt and pepper to taste. (To make this recipe oil free, omit the oil and substitute water and a little bit of the avocado. Mash the avocado and whisk together with water, vinegar, salt and pepper.) Add the kale leaves and stems to the bowl, and massage the dressing and kale together to help soften and flavor the kale.
3. Rinse and drain the garbanzo beans. Stir them into the kale mixture.
4. To assemble the salad, top the kale with orange, avocado and sunflower seeds. Serve with a side of toasted whole grain bread.