Kale is one of my favorite leaves, in addition to its wonderful properties, its flavor and because it is a very versatile green leaf.
Ingredientes
Scale
Para el aliño:
- 2 cucharadas de aceite de oliva virgen extra
- 2 cucharaditas de zumo de limón
- 1/4 cucharadita de sal
- 1/8 cucharadita de pimienta negra molida
Para la ensalada:
- 225 g de kale crudo (8 oz), troceado, descarta los tallos y usa sólo las hojas
- 2 tazas de garbanzos (330 g), cocinados o de bote
- 1/2 taza de almendras crudas y sin sal (75 g), troceadas
- 1 aguacate, troceado
Instructions
- Mix all the dressing ingredients together in a bowl until well blended. Set aside.
- Place the kale in a large bowl and add half of the dressing. Massage the kale with your hands for 1-2 minutes until the kale is softer and has reduced slightly.
- Add the rest of the ingredients and dressing , stir, and serve immediately.
- Store leftovers in an airtight container in the fridge for 2-3 days.
Notes
- The kale can be substituted for any other green leaf, although in this case it is not necessary to massage it.
- If you do not consume oil, try the salad with my tahini dressing.
- You can use other legumes, nuts or even seeds.< /li>
