Kale Salad With Roasted Beets, Cumin Roasted Chickpeas, & Avocado Dill Dressing Recipe

Name: Kale Salad With Roasted Beets, Cumin Roasted Chickpeas, & Avocado Dill Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: zesty avocado-coconut milk-dill dressing; 1 ripe avocado; 1/2 cup good quality coconut milk; 3 tablespoons freshly squeezed lemon juice; 4-5 sprigs dill; sea salt & freshly cracked pepper to taste; 3 tablespoons extra virgin olive oil; 1 teaspoon red pepper flakes (for spicy); kale salad with roasted vegetables (beets and tomatoes) and crispy cumin chickpeas; 1 bunch organic young (tender) kale; 2-3 organic medium beets; 2-3 organic roma tomatoes; 1/2 cup cooked garbanzo beans; 1/2 pound tender green beans; 1 bunch bib or romaine lettuce (optional instead of kale); 1-2 teaspoons ground cumin; extra virgin olive oil; sea salt & freshly cracked pepper (to taste)

Servings: persons

zesty avocado-coconut milk-dill dressing
1 ripe avocado
1/2 cup good quality coconut milk
3 tablespoons freshly squeezed lemon juice
4-5 sprigs dill
sea salt & freshly cracked pepper to taste
3 tablespoons extra virgin olive oil
1 teaspoon red pepper flakes (for spicy)
kale salad with roasted vegetables (beets and tomatoes) and crispy cumin chickpeas
1 bunch organic young (tender) kale
2-3 organic medium beets
2-3 organic roma tomatoes
1/2 cup cooked garbanzo beans
1/2 pound tender green beans
1 bunch bib or romaine lettuce (optional instead of kale)
1-2 teaspoons ground cumin
extra virgin olive oil
sea salt & freshly cracked pepper (to taste)

1
before you put the salad together you will need to roast the tomatoes, beets, and garbanzo beans in the oven. for the cumin roasted garbanzo beans, soak beans overnight, then cook them in salted water until tender (you can also use cooked canned beans if you prefer). drain and bake the cooked beans spread on a tray in the oven coated with 2 tbsp olive oil, 1-2 tsps ground cumin, sea salt & pepper (to taste) in a 375 degree oven for about 30 minutes until crispy- let them cool down. slice the roma tomatoes and beets in about 1/2 inch slices, lay them on a sheet pan, sprinkle with sea salt, freshly cracked pepper, a touch of cumin, and drizzle with extra virgin olive oil. bake in the oven at 375 degrees for about 20-30 minutes. let the roasted vegetables cool.
2
wash and dry the kale (or lettuce), steam cook (or quickly boil for 2 minutes, then rinse in cold water) your green beans for a few quick minutes. assemble the salad by mixing the greens and beans with a few spoons of dressing-for the dressing: blend all the ingredients in a blender. top the dressed greens with the roasted vegetables and garbanzo beans, drizzle with more sauce-delicious and so nutritious!

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: zesty avocado-coconut milk-dill dressing, 1 ripe avocado, 1/2 cup good quality coconut milk, 3 tablespoons freshly squeezed lemon juice, and more.

Yes, Kale Salad With Roasted Beets, Cumin Roasted Chickpeas, & Avocado Dill Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kale Salad With Roasted Beets, Cumin Roasted Chickpeas, & Avocado Dill Dressing

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