Avocado Tuscan Kale Salad
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Running on Real Food · by Deryn Macey★ 5.0 (1)

Avocado Tuscan Kale Salad

NUTRITION · PER SERVING40M COOK
CAL 47%·PRO 31%
CARBS 98G42% OF CAL
21G FIBER0G ADDED0G INTRINSIC42G OTHER35G TOTAL SUGAR
FAT 60G57% OF CAL
7G SAT53G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Raw kale tossed with roasted chickpeas and sweet potato, topped with avocado, grapes, and creamy Dijon dressing. A crunchy, satisfying salad that works as a light meal for two.

mainamericansaladbowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 2
  • 2 cups sweet potato (sliced into 1/4-inch rounds)
  • 1 cup chickpeas (drained, rinsed, and patted dry)
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 4-6 cups loosely packed shredded Tuscan kale (dinosaur kale, lacinato kale)
  • 1 cup lightly packed mixed fresh herbs (finely chopped (we used tarragon, dill and parsley))
  • 2 Persian mini cucumbers (cut into half moons (about 2 cups))
  • 1 cup black or red seedless grapes (halved)
  • 1 avocado (sliced)
  • ½ cup vegan mayonnaise (115 g)
  • 2 tablespoons Dijon mustard (30 g)
  • 1 tablespoon stone ground mustard (15 g)
  • 2 tablespoons maple syrup (30 mL)
  • 1 tablespoon lemon juice (15 mL)
  • 1 tablespoon apple cider vinegar (15 mL)
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper
PREP
10M
SODIUM
2106MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.