Fuel Friday
/“Rainbow Kale Salad with Carrot Ginger Dressing”
This salad exudes pure happiness and is one of my regular go-to's because generally Ill have all of these ingredients already in my fridge/pantry so its easy to throw it together! You'll need to roast the carrot for the dressing but often I include this in my try of roast veggies each week anyways so its good to go. You can roast the chickpeas at the same time or even pop them in uncooked.
🥕 Carrot Ginger Dressing
3/4 cup roasted carrots
1/2 cup water
1/4 cup extra-virgin olive oil
2 tablespoons rice vinegar
2 teaspoons minced ginger
1/4 teaspoon sea salt
🌱 Roasted Chickpeas
1 1/2 cups cooked chickpeas, drained and rinsed
Extra-virgin olive oil, for drizzling
Sea salt
Freshly ground black pepper
🥗 Salad
1 bunch curly kale, stems removed, leaves torn
1 teaspoon lemon juice
1/2 teaspoon extra-virgin olive oil
1 small carrot, grated
1 small red beet, grated
½ watermelon radish, very thinly sliced (If you cant get your hands on some, just use regular radish)
1 avocado, cubed
2 tablespoons dried cranberries
1/4 cup pepitas, toasted
1 teaspoon sesame seeds
Sea salt
Freshly ground black pepper
Instructions
1. Preheat oven to 205°C and line large baking tray. Toss chickpeas with drizzle of olive oil and sprinkle with pinches of s & p. Place carrot pieces for the dressing in their own corner on the baking sheet to roast alongside the chickpeas. Roast for 25min. Set the roasted chickpeas aside. Transfer carrots to a blender and add water, olive oil, rice vinegar, ginger, and salt. Blend dressing until smooth and chill in the fridge until ready to use.
2. Place kale leaves into a large bowl and drizzle with the lemon juice, ½ teaspoon of olive oil, and a salt. Use hands to massage leaves.
3. Add carrot, beet, watermelon radish, half of the avocado, cranberries, pepitas, s & p and toss. Drizzle generously with carrot ginger dressing. Top with the remaining avocado, more dressing, the roasted chickpeas and sprinkle with the sesame seeds. Season to taste and serve.
Recipe Credit 🙏🏼 loveandlemons.com
Jess ✌🏼
