Jasmin really, another kale salad? Yes. But this is different. This salad is like no other. It’s the freshest, summery salad I’ve ever made. Papaya is in season during the summer, so I made a very seasonal salad for you all to enjoy! Let's get to the recipe.
Yields: 1
Prep time: 10 minutes
Total time: 15 minutes
This recipe is dairy free, gluten free, vegetarian, and vegan.
Ingredients:
1. 2-3 handful of chopped kale
2. ½ cup of chickpeas
3. ¼ cup of cooked white quinoa
4. 1 cucumber
5. ½ avocado
6. 1 cup of diced papaya
7. Extra virgin olive oil
8. 1 squeezed lemon
9. ½ TBSP of honey
10. Salt
12. Black pepper, garlic powder, ½ TBSP of dried cilantro
Instructions:
1. In a bowl add 2- 3 handfuls of chopped kale in. Massage well with 1/2 TBSP of olive oil, 1/2 lemon, and dash of salt.
2. Next, add 1/2 cup of chickpeas.
3. Next, add ¼ cup of cooked white quinoa.
4. Now, finely chop 1 cucumber and add to the bowl.
5. Add, ½ a chopped avocado.
6. Finally, add 1 cup of medium diced papaya
7. For the dressing: in a separate bowl, add 1-2 TBSPS of olive oil, ½ squeezed lemon, ½ TBSP of honey, salt, black pepper, garlic powder to your liking, and ½ TBSP of dried cilantro. 8. Mix well and pour on the salad.
9. Enjoy!
xoxo,
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