Chock-full of superfoods like avocado, kale, sunflower seeds, and ginger, this salad is worth adding to your mealtime repertoire and takes no time to throw together. I like to make extra dressing and use it as a healthy dip for crudités or as a spread on sandwiches. It will keep in the fridge for up to a week.
For the dressing:
In a blender, combine all the dressing ingredients with salt and pepper to taste and process until smooth. Pour the dressing into a small bowl and set aside.
For the salad :
In a large bowl of cold water, massage the kale vigorously for about 3 minutes to break down the chewy fibers. Drain, dry well, and transfer to a large bowl.
Add the bell pepper, carrot, onion, and sunflower seeds and toss together. Drizzle 1/4 cup/60ml of the dressing over the salad and toss to coat, adding more to taste.
Divide the salad among four to six plates. Cut the avocado into thin wedges and squeeze some lime juice over top, if desired.
Arrange the avocado on the salads and serve immediately.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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