Ingredients
Equipment
Salad Bowl
Cooking Instructions
- “For softer kale, massage the chopped leaves with a little of the measured olive oil and lemon juice until they soften. Add the spinach, carrot, and chickpeas, then continue with the remaining dressing and seasonings.”
- Sprinkle flax seeds over the mixture.
- Drizzle olive oil and lemon juice on top.
- Season with salt and black pepper.
- Toss gently until evenly coated.
- Serve immediately.
Nutrition
Notes
• Wash and dry the spinach and kale thoroughly so excess water does not dilute the dressing.
• Remove tough kale stems and chop the leaves finely for a more manageable texture.
• If you prefer softer kale, massage it separately using a little of the measured oil and lemon juice before adding the delicate spinach.
• Drain the rinsed chickpeas well before mixing them into the salad.
• Toss with the dressing close to serving time to keep the spinach from becoming overly wilted.
• Taste before adding all the salt. Adjust the lemon juice gradually if you prefer a sharper dressing.