Kale/carrot salad
Kale/carrot salad

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, kale/carrot salad. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Kale/carrot salad is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Kale/carrot salad is something which I’ve loved my entire life. They are nice and they look wonderful.

Combine carrots and kale in a large bowl. In a small bowl, whisk together lemon juice, honey, and Dijon. Slowly add oil in a steady stream, whisking until emulsified.

To begin with this recipe, we must first prepare a few ingredients. You can have kale/carrot salad using 13 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Kale/carrot salad:
  1. Take Bunch kale
  2. Make ready 1 can chick peas, roasted
  3. Make ready 2 medium shredded carrots
  4. Get 1 Avacado
  5. Take 5 soaked and shredded almonds
  6. Take 2 oz pumpkin seeds
  7. Take Dressing
  8. Get 1/4 cup mayo
  9. Get 1 tsp dijon mustard
  10. Get 1 tsp anchovy paste
  11. Prepare 1 seeded and diced jalapeno pepper
  12. Prepare 2 tbsp lemon juice
  13. Make ready 2 chopped garlic cloves

This recipe for kale and carrot salad with a lemon dressing is tangy, salty and sweet with the addition of raisons giving a wonderful burst of flavour. This is a high fibre recipe which is both gluten and dairy free. It makes a robust lunch that is easy on the waistline. Emerald-green lacinato kale is the star of this healthy kale salad, tossed with an easy maple, mustard and apple cider vinaigrette and studded with crisp apples.

Steps to make Kale/carrot salad:
  1. For roasted chickpeas, drain the can of chickpeas and pat dry them with paper towel
  2. Roast the chickpeas at 425° F for 30 minutes.
  3. Get all the ingredients together for the salad, kale, chickpeas, carrots, avacado, almonds and pumpkin seeds.
  4. For dressing, mix mayo, dijon mustard, anchovy paste, jalapeno peppers, garlic and lemon juice.
  5. Pour the dressing on top of the salad, mix and enjoy!

The sturdy kale leaves won't wilt from the dressing and will taste even better after they've been marinated in it. This delicious kale salad dressing is the ultimate dairy-free, gluten-free way to dress your kale!. Using fresh ingredients, like fresh lemon juice and garlic really brightens and heightens the flavor of your salad. Lots of tips, substitutions, and a vegan version also. I prefer freshly squeezed lemon juice.

So that’s going to wrap it up for this special food kale/carrot salad recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!