Let’s prepare something something light and healthy. Your guess is right. We’re going to prepare a Salad.
PREP: 10 MINUTES
1 avocado, halved (massage half with the kale, the other half will be sliced for the salad)
1 medium bunch curly kale, rinsed, dried, and stems removed. (It is also called Karam Saag in India)
2 spoons lemon juice
1/2 teaspoon salt
11/2 cups chickpeas cooked and rinsed.
1/4 cup diced onions
1 spoon olive oil
1 spoon Dijon mustard
1 spoon maple syrup
1/8 spoon grounded black pepper
2 spoons sunflower seeds (preferably roasted)
Peel half the avocado into a bowl and mash it. Now add the Kale (Karam Saag), 1 spoon lemon juice, and 1/4 spoon salt. Squeeze and rub the kale until it’s reduced in size and tender, 1-2 minutes. Please keep this aside.
In another bowl, add chickpeas, onion, olive oil, 1 spoon lemon juice, Dijon mustard, maple syrup, 1/4 spoon salt, and black pepper. Stir and mix the ingredients properly.
Now divide the Kale between two plates. Top with chickpeas. Slice remaining avocado and arrange on top of the salads as mentioned in the snap/picture. Sprinkle sunflower seeds over the top. Serve immediately.