Kale & Currant Salad with Chickpea Croutons

How to make it

1. Wash kale and pat dry with dish cloth or paper towel. Destem, and chop.

2. In a food processor on chop setting, combine shallot, garlic, olive oil, lemon juice, salt, and pepper. Pulse for 30 seconds.

3. Drizzle dressing over kale. Massage in well with hands.

4. Right before serving, top salad with currants, chickpeas, and chopped / shredded chicken breast.

5. Stores well in fridge for up to 1 week.

What You’ll Need

2 heads kale washed, destemmed, and chopped

1/2 a shallot

4 cloves garlic

6 Tbsps lemon

2-3 Tbsps olive oil

salt & pepper to taste

1/4 Cup dried currants

1/3 Cup Balsamic & cracked pepper chickpeas

2 grilled chicken breasts*

*Note - you can use leftover shredded chicken. I like using chicken that’s been marinated in olive oil, lemon juice, thyme, oregano, salt, pepper, and loads of garlic.

Summerlicious Shredded Kale Salad

“No-Fail Kale Salad...watch out Gusto 101! No need for parmesan with this vegan friendly option. ”

How to make it

1. Wash and de-stem 1-2 heads of kale (depending on where you buy - it should be abut 4-5 cups. Pat dry. Tear up into little pieces, or stack leaves in a bunch and chop.

2. In a large bowl, whisk together lemon, oil, jam, maple syrup, and seasoning.

3. Toss in kale. With your hands, massage the dressing into the leaves for 3-4 minutes, until well coated, and no dressing is left at the bottom of the bowl.

4. Top with dried cranberries.

5. Keep in fridge to let the dressing and the leaves marinate! This salad get’s better with time. You can keep for up to 5 days in air tight container.

6. Top with toasted pecans before serving.

Pro Tip - this salad can easily become a hearty meal! Try adding chopped roast chicken breast and apple to make this a go-to favourite to pack for a weekday lunch at the office!

What you’ll need

2 heads kale washed, dried, destemmed and chopped (~4 cups)

Dressing

3 Tbsp lemon juice

2 Tbsp olive oil

3 cloves minced garlic

1 tsp cranberry or strawberry jam

2 tsps maple syrup

1/4 tsp cayenne powder

1/4 tsp salt

1/4 tsp pepper

3 Tbsps nutritional yeast

Top it off

1/4 cup dried cranberries

1/4 cup toasted pecans