Kale Avocado Salad With Roasted Carrots

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Servings:

• Recipe serving size: 2 cups
• Number of servings: Adjust Reset

Ingredients:

• 2 ripe, fresh avocados, halved, pitted, peeled and diced
• 1 lb. bag baby carrots
• 1 Tbsp. olive oil
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 (15.5 ounce) can chick peas, drained
• 1/3 cup coarsely chopped walnuts
• 1 large bunch kale (about 1 pound), stalks removed, leaves coarsely chopped
• 2 Tbsp. lemon juice
• 1/4 cup Parmesan cheese, grated, optional

Instructions:

1. Heat oven to 400°F.
2. In a bowl, toss carrots, oil, 1/4 teaspoon of the salt, and pepper.
3. Transfer to a rimmed baking sheet
4. bake 20 minutes. Add chick peas and walnuts to pan, stir and return to oven.
5. Bake until carrots are brown and tender, an additional 5 to 10 minutes.
6. In a large bowl combine kale, lemon juice, remaining 1/4 teaspoon salt and half of the avocado.
7. Massage kale with both hands until the avocado is pureed and the kale softens and turns bright green, about 2 minutes.
8. Add half of the carrot mixture to the kale and toss.
9. Place in a large serving bowl. Top with remaining carrot mixture and avocado.
10. Season with Parmesan cheese, if desired.

Notes & Tips: