Today I’m sharing my favourite kale salad that’s been on high repeat this summer. It has a deliciously creamy dressing made from massaging avocado into the kale, which also softens the leaves making them easier to eat and digest. Add in cherry tomatoes, chopped cucumber, sauerkraut and crispy chickpeas and you have the most delicious salad.
This is an easily adaptable recipe so if you don’t have all the ingredients you can usually sub in something else and it will still work. That said, the one ingredient you can’t really sub is the avocado. This is because it forms the base of this salads creamy dressing and there isn’t really a good substitute for an avocado used in this way.
I should also mention that avocado provides a good dose of healthy fats, kale brings a hefty dose of antioxidants and doubles down on the fibre. Sauerkraut brings the probiotics and chickpeas provide a delicious plant based protein element. I think this might just be the perfect salad!
In terms of substitutions, if you don’t have any kale or are simply not a fan, then by all means swap it out for your favourite lettuce leaves. If you’re not a cucumber fan then swap it for any other crunchy salad vegetable such as sugar snap peas, celery or radish. Cherry tomatoes should be fairly easy to find, but if you need to sub these then you could use sun-dried tomatoes, fresh strawberries or even peach slices. And if you can’t be bothered making your own crispy chickpeas you can simply buy them or substitute for some crispy seed crackers.
Creamy Avocado & Kale Salad with Crispy Chickpeas
Prep time: 30 minutes Bake time: 10 minutes (optional)
2 extra large handfuls of curly kale or cavalo nero
1 ripe avocado
1 lemon, juiced (or 2 Tbsp apple cider vinegar)
2 Tbsp nutritional yeast
salt + pepper
1/4 cup sauerkraut
1/4 telegraph cucumber
1 handful of cherry or heirloom tomatoes
2 handfuls crispy chickpeas (store bought or see recipe below)
2 Tbsp hemp seeds (optional)
If making your own crispy chickpeas follow the instructions below.
Wash the kale well, break into bite sized pieces and place in a large mixing bowl.
Remove the skin and stone from the avocado and add to the bowl along with the lemon juice and nutritional yeast.
Season with salt and pepper, then use your hands to massge it all together. You’re aiming to create a creamy dressing by mixing the avocado, lemon juice and nutritional yeast, while massaging the kale to make it easier to eat.
Wash and cut the cucumber into bite sized chunks and wash and cut the cherry tomatoes in half. Fold both through the salad along with the crispy chickpeas.
Sprinkle with hemp seeds if desired and serve.
Salad will keep in a sealed container in the fridge for up to 3 days, but the chickpeas will lose their crunch so if possible only add them right before you wish to eat the salad.
1 can chickpeas
2 tsp avocado, macadamia or coconut oil
1 tsp curry powder
pinch of pink Himalayan salt
Preheat the oven to 180ºC fan bake. Drain the chickpeas, rinse and pat dry with a clean tea towel.
Transfer the chickpeas to a small bowl and toss with oil, curry powder and salt. Place the chickpeas on a baking tray and cook in the centre of the oven for 10 to 15 minutes until crispy.