Kale Salad with Lemon Dressing

Ingredients

• Kale

  Raw

  4 cup, chopped or 268g

• Lemon zest

  ½ lemon or 2g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Maple syrups

  ½ tbsp or 10g

• Dijon mustard

  Grey poupon

  ½ tsp or 3g

• Garlic

  Raw

  ½ cloves, minced or 2g

• Pepper

  Spices, black

  ½ dash or 0.05g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  1 cup or 240g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Walnuts

  Nuts, english

  ⅛ cup, chopped or 15g

• Parmesan cheese

  Shredded

  2 tbsp or 10g

Directions

1. Rinse, pat dry, and chop or tear the kale into pieces. Refrigerate until ready to use.
2. In a mixing bowl, whisk together lemon juice, lemon zest, maple syrup, Dijon mustard, garlic, salt, and pepper. Gradually whisk in olive oil to create a creamy dressing. Alternatively, combine all dressing ingredients in a mason jar and shake well.
3. Pour the dressing over the kale and massage for a few minutes until the leaves soften and are well-coated.
4. Add chickpeas, avocado, walnuts, and Parmesan cheese to the kale. Toss to combine and serve.