Kale Avocado Salad with Roasted Carrots

So-Nutrition-Kale-Avocado-Salad-Roasted-CarrotsRecipe serves 6, 1 serving = 2 cups

•             1 pound bag baby carrots

•             1 tablespoon olive oil

•             ½ teaspoon salt

•             ¼ teaspoon pepper

•             1 (15.5 ounces) can chickpeas, drained

•             ⅓ cup coarsely chopped walnuts

•             One large bunch kale (about 1 pound), stalks removed, leaves coarsely chopped

•             2 tablespoon lemon juice

•             Two ripe Hass avocados, peeled, pitted, and cubed

•             ¼ cup grated parmesan cheese, optional


Heat oven to 400 F.

In a bowl, toss carrots, oil, ¼ teaspoon of salt and pepper. Transfer to a rimmed baking sheet; bake for 20 minutes. Add chickpeas and walnuts to the pan and return to the oven. Bake until carrots are brown and tender, and additional 5 to 10 minutes.

In a large bowl, combine kale, lemon juice, remaining ¼ teaspoon salt, and half of the avocado. Massage kale with both hands until the avocado is pureed and the kale softens and turns bright green, about 2 minutes. Add half of the carrot mixture to the kale; toss.

Place in a large serving bowl. Top with remaining carrot mixture and avocado. Season with parmesan cheese, if desired.

Per serving: 245 calories, 12 grams fat, 392 mg sodium, 33 g carbohydrate, 9 g fiber, 20 g protein

Recipe by: LoveOneToday.com

author avatar
Stephanie Ouellette