I’m Hungry Let’s EAT!!!⠀⠀⠀⠀⠀⠀⠀⠀⠀

im hungry lets eat display image c
im hungry lets eat display image c

I’m hungry let’s EAT!!!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Are you a salad eater?⠀⠀⠀⠀⠀⠀⠀⠀⠀
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I am obsessed with salad is an understatement. Let’s challenge your idea of salad with this textural and flavorful delight. Thanks for the recipe @betterfoodguru⠀⠀⠀⠀⠀⠀⠀⠀⠀
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?SUMMER KALE CHOPPED SALAD⠀⠀⠀⠀⠀⠀⠀⠀⠀
Prep:10 minutes⠀⠀⠀⠀⠀⠀⠀⠀⠀
Cook: 20 minutes⠀⠀⠀⠀⠀⠀⠀⠀⠀
Serves:4⠀⠀⠀⠀⠀⠀⠀⠀⠀
Ingredients:⠀⠀⠀⠀⠀⠀⠀⠀⠀
For Brussels:⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 cups Brussels halved⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 tsp olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 pinch salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
Sprinkle of Tjs chili lime seasoning or tajin⠀⠀⠀⠀⠀⠀⠀⠀⠀
For salad:⠀⠀⠀⠀⠀⠀⠀⠀⠀
5 cups chopped kale⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 cup red cabbage shredded⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 nectarines chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 cup red cabbage⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 15-oz can chickpeas drained⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 cup toasted pepitas⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/4 cup chopped cilantro⠀⠀⠀⠀⠀⠀⠀⠀⠀
For Dressing:⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 limes juiced⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tsp olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
Pinch salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
Fresh ground black pepper⠀⠀⠀⠀⠀⠀⠀⠀⠀
Instructions:⠀⠀⠀⠀⠀⠀⠀⠀⠀
1. Preheat the oven to 400⠀⠀⠀⠀⠀⠀⠀⠀⠀
2. Toss the Brussels sprouts in oil, salt and chili lime and spread onto a sheet pan. Bake for 20 minutes turning once halfway. Then let cook before adding to the salad.⠀⠀⠀⠀⠀⠀⠀⠀⠀
3. While Brussels cook, add kale and cabbage to a large bowl and add dressing ingredients. Mix with your hands gently for 2-3 minutes to relax that kale.⠀⠀⠀⠀⠀⠀⠀⠀⠀
4. Add chickpeas and nectarines to the bowl and mix into kale and cabbage⠀⠀⠀⠀⠀⠀⠀⠀⠀
5. Last top with the roasted brussels, pepitas and cilantro⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Can we make salad a lunch thing everyday??

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