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KALE POWER SALAD
yields: 2 servings
INGREDIENTS:
- Caesar dressing:
- 3/4 cup vegan mayonnaise
- 1/2 cup Silk® Original Soymilk
- 3 cloves garlic, minced
- 3 Tbsp. lemon juice
- 1 Tbsp. low sodium soy sauce
- 2 tsp. dijon mustard
- 1/2 tsp. salt
- 1/2 tsp. pepper
- Salad:
- 1 can (15 oz.) chickpeas
- 1 Tbsp. olive oil
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 4 cups chopped kale
- 6 brussels sprouts, chopped
- 1 avocado, sliced
- 1/2 red onion, sliced
DIRECTIONS:
- Whisk all dressing ingredients together until fully combined. Add more soymilk to thin consistency or more mayonnaise to thicken consistency. Refrigerate until use. Yields 1 1/2 cups. Store extra salad dressing in refrigerator for up to 3 days.
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Rinse and drain chickpeas, then pat dry with a paper towel. Transfer chickpeas to a baking sheet. Drizzle with olive oil and toss to coat. Season with salt and pepper.
- Bake for 20 minutes or until chickpeas are golden and crunchy. Set aside to cool slightly.
- Combine kale, brussels sprouts, avocado and red onion in a large salad bowl and toss to combine. Add roasted chickpeas. Drizzle with prepared salad dressing and serve immediately.
Danone US, LLC
