Tomato Basil & Crunchy Kale Salad

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Another hot night – another salad recipe coming right up. I LOVE Kale and am trying to incorporate it more in my cooking. Chickpeas thrown in for some extra protein.

Ingredients:Tomato Basil & Crunchy Kale Salad

1 Bunch of fresh kale

5 Tomatoes

2 Avocados

1 Red capsicum

1 Green capsicum

2 Lebanese cucumbers

2 Tablespoons of olive oil

1 Lemon (juiced)

Sprinkle of sea salt

1/2 Teaspoon of onion flakes

1/4 Teaspoon of garlic powder

1 Teaspoon of dried basil

2 Tablespoons of fresh basil – chopped

Cracked pepper

400g Chickpeas – rinsed throughly

 

Instructions:

Strip the kale leaves off the stems. This can take about 10min. Feel free to keep the kale stems for juicing. Chop kale leaves into bite size pieces. Place in a a bowl and rinse thoroughly. Drain. Sprinkle through sea salt and leave Kale aside.

Chop up cucumber and capsicums and set aside. Chop up tomatoes into dice size pieces. Place in a bowl. Sprinkle through dried basil, garlic powder and onion flakes. Mix through fresh basil. Set aside.

Back to the kale – drain the excess water by squeezing out the water and place in a large salad bowl. Drizzle over the olive oil tablespoon at a time and start to rub into the kale leaves. Add the lemon juice and repeat. Add cracked pepper.

Add the tomato mix to the Kale and mix through. Chop up avocado and add with remaining vegetables to the salad. Now add the chickpeas and mix everything through. Serve!