Sort ingredients
seranine
QR Code
Listen
Pdf
Prepare the kale: Remove the stems from the kale. I use a knife, but you can also use your hands. Finely chop the kale leaves. Wash the kale and then spin it dry, using a salad spinner.
Make the dressing: In a small jar with a lid, combine all the dressing ingredients. Put the lid on, and shake until combined. You could also whisk the ingredients in a small bowl.
Massage the salad: Add the washed, chopped kale to a large bowl. Pour the dressing on top and gently massage it into the kale. The leaves will turn a darker green and soften slightly. Stop when the volume of greens is reduced by about half.
Add all the toppings and serve: Add the chickpeas, avocado, blueberries, red onion, hemp seeds and walnuts. Toss everything together. Serve immediately. This salad will keep covered in the refrigerator for up to 3 days, though if you plan to enjoy it for a few days, it's best to keep the avocado separate as it will brown.