I used to HATE kale. I didn’t get what the craze was. It tasted like leaves and were super hard to chew because the leaves were so tough. After failing miserably, I finally learned how properly make a kale salad and the rest is history. The trick is to marinate the kale for hours so the leaves become nice and soft (and easy to chew). I chop up the kale in super fine pieces. I then use Chosen Foods avocado oil, half of a lemon, Himalayan sea salt, and massage the kale until the liquid is absorbed. I put the kale in the fridge for a few hours. Letting the kale sit is key. Sometimes I get so excited after I marinate the kale, I add the rest of my veggies/ protein and eat. Trust me it doesn’t taste the same. You need to let the kale sit for at least a few hours. Once the greens have marinated, you can add whatever your body is craving. I usually add roasted garbanzo beans to replace croutons. Garbanzo beans are packed with tons of fiber and protein. I also add marinated artichokes, cucumbers, red onions, and sometimes if I am feeling super wild ill add in grapefruit sliced.
Ingredients
- 1 head of kale
- 1 cup of garbanzo beans
- 1 tbsp Forager Project unsweetened cashew yogurt
- Chosen Foods avocado oil
- 1 cucumber
- 1 cup of chopped red onions
- 1 lemon
- 2 tbsp Himalayan sea salt
- garlic pepper
- garlic powder
- red pepper flakes
Directions
Kale
- Chop kale into small pieces
- Marinate kale with lemon, avocado oil, and Himalayan sea salt
- Let sit for two hours to let the kale soften
Roasted Garbanzo Beans
- Preheat oven to 400
- Rinse garbanzo beans
- Lay on parchment paper
- Sprinkle garlic pepper/powder, and red pepper flakes
- Bake for 30-35 minutes or until garbanzo beans are crispy
Salad
- Add garbanzo beans into marinated kale
- Combine chopped cucumbers and red onions
- Drizzle unsweetened cashew yogurt for extra flavor