Name: Lemony Kale, Avocado, and Chickpea Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 1/4 cup roasted pumpkin seeds; 2 tablespoons freshly squeezed lemon juice; 1/2 teaspoon kosher salt; 1 15-ounce can chickpeas; 1 bunch kale; 2 tablespoons extra-virgin olive oil; 1 avocado; 1/4 teaspoon freshly ground black pepper

Avocado Salad

What ingredients do I need to make an Avocado Salad?

How do I select ripe avocados for my salad?

Whats the best way to cut an avocado for my salad?

Can I add other vegetables to my Avocado Salad?

Can I make my Avocado Salad ahead of time?

How can I prevent my Avocado Salad from turning brown?

Can I adjust the dressing to my personal taste?

This kale salad from Simply Vegetarian Cookbook by Susan Pridmore is one of the recipes in the Five Ingredients chapter -- it's simple, wholesome, and easy to make for all the eaters in your family. Her flexitarian tip is to add roasted chicken to the salad.

Vegetarian

Mediterranean

Vegan

Nuts Seeds & Mixes

gram

pumpkin seeds

Juice

milliliter

lemon juice

Seasonings

salt

Beans & Legumes

garbanzo beans

Fresh Vegetables

kale

Oils

extra virgin olive oil

Fresh Fruit

avocado

black pepper

Potassium

Minerals

Iron

Calcium

Calories from Fat

Calories

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Vitamin A

Vitamins

Vitamin C

Zinc

Water

Phosphorus

Magnesium

Sugar

Carbohydrates

Dietary Fiber

Protein

Lycopene

Choline

Sodium

Lutein+zeaxanthin

Beta-cryptoxanthin

Alpha-carotene

Beta-carotene

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Manganese

Copper

Vitamin K

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Lemony Kale, Avocado, and Chickpea Salad

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