Green Power Salad with Avocado Dressing

8
Easy
Salads

Characteristics

Vegetarian Vegan Under 30 minutes Without gluten Without nuts

Nutritional Facts Per Serving

170
Calories
7 g
Protein
17 g
Carbs
4 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 170
  • Lipides 9 g
    • Saturated fat  1 g
  • Sodium  180 mg
  • Carbs 17 g
    • fiber  4 g
    • Sugar  7 g
  • Protein 7 g

Ingredients

  • 1 small ripe avocado, pitted and peeled
  • 1/3 cup (75 mL) balsamic vinegar
  • 2 tbsp (30 mL) olive oil
  • 1/2 tsp (2 mL) salt
  • 4 cups (1 L) chopped kale leaves (stems removed)
  • 1 lb (500 g) small broccoli florets, cooked, cooled and patted dry
  • 1 cup (250 mL) shelled frozen edamame, cooked, cooled and patted dry
  • 1 cup (250 mL) halved red grapes
  • 1/4 cup (60 mL) toasted sunflower seeds

Method

  1. In blender, puree avocado, vinegar, 3 tbsp (45 mL) water, oil and salt into a smooth dressing. Place kale into large serving bowl; squeeze leaves to soften. Add broccoli, edamame and grapes. Pour dressing over salad; toss to coat. Sprinkle with sunflower seeds to serve.

Tips:
• Toss leftover salad with cooked, shredded chicken for a quick lunch or dinner.
• Substitute edamame with canned chickpeas

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