Vibrant Rainbow Kale Salad with Peanut Dijon Drizzle
Colorful kale salad with crisp vegetables, chickpeas, and a creamy peanut Dijon dressing.
Equipment
- Small blender
Ingrediënten
- 2 cups finely chopped Broccoli florets
- 1 14.5 oz can Chickpeas drained & rinsed
- ¾ tsp Garlic
- 1 large bunch Kale finely chopped
- ½ Lime juiced
- 1 tbsp Maple syrup
- 1 tbsp Olive oil
- ¾ cup Peanuts
- 2 tbsp Peanut butter
- ¼ tsp Pepper
- ½ head Purple cabbage sliced
- 1 red Bell pepper diced
- ¼ tsp Salt
- 1 ½ cups julienned Carrots
- 1 tbsp Dijon mustard
- 3 tbsp Water
Instructies
SALAD:
- Toss all kale, red bell pepper, carrots, cabbage, broccoli, and chickpeas together in a large bowl.
- Set aside.
DRESSING:
- In a small blender, prepare the dressing.
- When ready to serve, add 2 tablespoons per serving over the salad and toss.
- Top with chopped peanuts.
Notes / Tips / Wine Advice:
Serving Tip:
Serve immediately after dressing to maintain the crispness of the kale.
Wine Advice:
Pair with a crisp Sauvignon Blanc or a dry Rosé to complement the fresh vegetables and tangy dressing.
Nutritional Information
Calories: 380 kcal | Carbohydrates: 35 g | Protein: 15 g | Fat: 20 g | Fiber: 8 g | Sugar: 8 g | Salt: 0.5 g
--------------------------------------------------------------------------------------------------
