Kale Avocado Salad with Roasted Carrots

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Recipe by: Life Made Sweeter

Ingredients 

Serving size:
6 servings

Nutritional Information:

245 calories, 12 grams fat, 2 g saturated fat, 4 g polyunsaturated fat, 5 g monounsaturated fat, 392 mg sodium, 33 g carbohydrate, 9 g fiber, 20 g protein

• 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

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Instructions

1. Heat oven to 400 F.

2. 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.

3. 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.

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

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