Ingredients with Measurements:
- 1 bunch of kale, washed and chopped
- 1 can of chickpeas, drained and rinsed
- 1 avocado, diced
- 1/4 cup of dried cranberries
- 1/4 cup of chopped walnuts
- 1/4 cup of crumbled feta cheese
- 1/4 cup of olive oil
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of honey
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a large mixing bowl, add the chopped kale, chickpeas, diced avocado, dried cranberries, chopped walnuts, and crumbled feta cheese.
2. In a small mixing bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss until everything is evenly coated.
4. Serve immediately or chill in the refrigerator for 30 minutes before serving.
15 minutes
5. Temperature: None
Serving size: 4-6 servings
Nutritional information:
- Calories: 325
- Fat: 23g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 8g
Substitutions for ingredients:
- Kale can be substituted with spinach or arugula.
- Chickpeas can be substituted with black beans or kidney beans.
- Dried cranberries can be substituted with raisins or chopped dates.
- Walnuts can be substituted with pecans or almonds.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Apple cider vinegar can be substituted with red wine vinegar or balsamic vinegar.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add grilled chicken or shrimp for added protein.
- Swap out the avocado for sliced pear or apple.
- Add sliced red onion or shredded carrots for extra crunch.
- Use a different type of cheese, such as Parmesan or cheddar.
- Add a tablespoon of Dijon mustard to the dressing for a tangy kick.
Tips and tricks:
- Massage the kale with a bit of olive oil and salt before adding the other ingredients to soften it up.
- Toast the walnuts in a dry skillet over medium heat for a few minutes to bring out their flavor.
- Make the dressing ahead of time and store it in the refrigerator for up to a week.
- Double the recipe for a larger crowd.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra feta cheese, chopped walnuts, and a few sprigs of fresh herbs.
Garnishes:
- Feta cheese
- Chopped walnuts
- Fresh herbs, such as parsley or basil
Pairings:
- Grilled chicken or shrimp
- Crusty bread or rolls
- White wine, such as Sauvignon Blanc or Pinot Grigio
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Quinoa or brown rice
Troubleshooting advice:
- If the kale is too tough, massage it with a bit of olive oil and salt before adding the other ingredients.
- If the dressing is too tart, add a bit more honey to balance it out.
Food safety advice:
- Make sure to wash the kale thoroughly before using it in the salad.
- Store any leftover salad in the refrigerator and discard after 3 days.
Food history:
- Kale has been cultivated for over 2,000 years and was originally grown in the eastern Mediterranean and Asia Minor.
- Chickpeas have been consumed for thousands of years and are a staple in Middle Eastern and Mediterranean cuisine.
Flavor profiles:
- The kale adds a slightly bitter and earthy flavor to the salad, while the chickpeas provide a nutty and creamy texture.
- The avocado adds a rich and buttery flavor, while the dried cranberries add a sweet and tangy taste.
- The walnuts add a crunchy and nutty flavor, while the feta cheese adds a salty and tangy taste.
Serving suggestions:
- Serve the salad as a light lunch or dinner, or as a side dish to grilled meats or fish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A