 |
| source |
For the Dressing
2 Tbsp Lemon Juice
1 clove Garlic, minced
1/4 tsp Salt
1/8 tsp Black Pepper
1/4 cup Olive Oil
For the Salad
8 cups Kale (1 bag, rinsed and chopped)
1 15 oz can Garbanzo Beans (drained)
1 ripe Avocado, diced
In a medium-sized bowl, combine LEMON JUICE, GARLIC, SALT, and PEPPER; whisk to combine; slowly drizzle OLIVE OIL in and vigorously whisk until creamy.
Pour this over KALE; gently massage vinaigrette into kale until all surfaces are coated and kale has softened.
Gently fold in the CHICKPEAS and AVOCADO; cover and refrigerate until ready to serve.
2 Tbsp Lemon Juice
1 clove Garlic, minced
1/4 tsp Salt
1/8 tsp Black Pepper
1/4 cup Olive Oil
For the Salad
8 cups Kale (1 bag, rinsed and chopped)
1 15 oz can Garbanzo Beans (drained)
1 ripe Avocado, diced
In a medium-sized bowl, combine LEMON JUICE, GARLIC, SALT, and PEPPER; whisk to combine; slowly drizzle OLIVE OIL in and vigorously whisk until creamy.
Pour this over KALE; gently massage vinaigrette into kale until all surfaces are coated and kale has softened.
Gently fold in the CHICKPEAS and AVOCADO; cover and refrigerate until ready to serve.
Source : The Kitchen Girl