• 4 Tablespoons lemon juice, divided
  • 2 Teaspoons purchased tahini
  • 1/2 Tsp. honey
  • 2 Cups chopped kale
  • 1 Tbsp. apple cider vinegar
  • 1 Cup chopped romaine lettuce
  • 2 Tablespoons chopped fresh mint leaves
  • 1 Package (6 ounces) Driscoll’s Blueberries
  • 1/4 Cup diced cucumber
  • 1 avocado, sliced
  • 1/3 Cup purchased crunchy chickpeas (see Note below to make your own)
  1. POUR 2 tablespoons lemon juice into a small bowl.
  2. ADD 2 teaspoons tahini and 1/2 teaspoon honey.
  3. WHISK until smooth.
  4. SET ASIDE dressing.
  5. PLACE 2 cups kale into a large bowl.
  6. ADD 2 tablespoons lemon juice and 1 tablespoon apple cider vinegar.
  7. MASSAGE kale mixture until kale begins to soften and is reduced in volume by about a third.
  8. ADD 1 cup romaine, 2 tablespoons mint, blueberries, 1/4 cup cucumber, and avocado. 
  9. TOSS to combine ingredients.
  10. DIVIDE salad between serving plates.
  11. SPRINKLE salads evenly with 1/3 cup crispy chickpeas.
  12. DRIZZLE salads evenly with dressing.
  13. SERVE immediately.
Note
  1. You can make your own crunchy chickpeas by combining 1/3 cup canned chickpeas, 2 tablespoons olive oil, 1/8 teaspoon garlic powder, and salt and pepper to taste. Place seasoned chickpeas on a baking sheet and roast for about 50 minutes or until crispy.
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Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g