Name: Kale salad with carrot-ginger dressing
Total time: 35 min
Yield: 4 servings
Ingredients: ¾ cup (96 g) chopped carrot, for the dressing; 3 tbsp (40.5 g) extra-virgin olive oil, for the dressing; 2 tbsp (29.8 g) apple cider vinegar; 2 tsp (4 g) grated fresh ginger; ⅓ cup water, for the dressing; ¼ tsp salt (1.5 g), for the dressing; 6 cups (126 g) chopped raw kale, stems removed; 2 tsp (9 g) extra-virgin olive oil, for the kale; 1 tbsp (15.3 g) lemon juice; ¼ tsp salt (1.5 g), for the kale; 1 can (15 oz) no-salt-added chickpeas, drained and rinsed (1½ cups, 246 g); 2 cups (370 g) cooked quinoa, cooked in water with no salt; 1 cup (110 g) grated carrot; 4 medium radishes (18 g), thinly sliced; ¾ cup (112.5 g) cubed avocado; ¼ cup (32 g) raw pumpkin seeds; ¼ tsp black pepper (0.6 g)

Ingredients

0 of 17

¾ cup chopped carrot, for the dressing
3 tbsp extra-virgin olive oil, for the dressing
2 tbsp apple cider vinegar
2 tsp grated fresh ginger
⅓ cup water, for the dressing
¼ tsp salt, for the dressing
6 cups chopped raw kale, stems removed
2 tsp extra-virgin olive oil, for the kale
1 tbsp lemon juice
¼ tsp salt, for the kale
1 can (15 oz) no-salt-added chickpeas, drained and rinsed (1½ cups, 246 g)
2 cups cooked quinoa, cooked in water with no salt
1 cup grated carrot
4 medium radishes, thinly sliced
¾ cup cubed avocado
¼ cup raw pumpkin seeds
¼ tsp black pepper

Method

Nutrition

Estimated

Per bowl (about 3 cups) · serving size 1 of 4

Calories447

Total fat	24.4 g
Saturated fat	3.5 g
Sodium	359 mg
Total carbohydrate	46.9 g
Dietary fiber	12.5 g
Total sugars	7.0 g
Protein	14.0 g

Share

Print view Save to an app All recipes

asharedpalate.com · asharedpalate.com/kale-salad