Needed a little detox after Super Bowl festivities this weekend... This salad is sweet, spicey, salty, crunchy, chewy and every other word that you want in a dish!
Ingredients
8 oz kale, chopped tiny
1/2 red onion chopped
1 can garbanzo beans, rinsed
1/2 cup shelled edemame
1/2 cup pomegranate seeds
A handful of shredded carrots
1/2 cup sunflower seeds (the crunch!)
1 jalapeño, chopped teeny tiny (the spice!)
1 orange, cut into bit size pieces
1 lime
2 tablespoons cider vinegar
2 tablespoons olive oil
2 tablespoons honey (the sweet!)
A pinch of salt and pepper
Start by mixing together the olive oil, cider vinegar, juice of the whole lime, honey, 1/4 of the jalapeño, salt and pepper. Pour a quarter of the dressing over just the chopped kale in a bowl. Mix to coat all the kale. Put the kale in the fridge and let it marinate for about an hour. (Marinating it makes it less bitter. Feel free to skip this step if you wish!) After an hour, add the onion, rest of the jalapeño, garbanzo beans, edemame, pomegranate seeds, carrots, sunflower seeds, and orange. Pour in the remaining dressing and toss. Top with avocado or chicken if you wish!
Lunch tomorrow:
