Hal’s Salad
There are many ways to enjoy a meal salad. This is just one of them. The more colors, the better. This is a protein rich vegetarian style salad. Feel free to add or omit any ingredients to use what you have on hand. The options are endless: perhaps you’d prefer to use quinoa, beets, walnuts, spinach or cheeses instead. Salads are an art form.
Be mindful that excess dressing, avocado, nuts, cheeses and seeds can seriously bump up the calorie load.
Yield: 2
Hal's Salad
Prep Time
10 minutes
Total Time
10 minutes
Ingredients
- 2 cups kale, (chopped, ribs removed)
- 1/3 cup red pepper, (sliced)
- 12 oz chickpeas, (rinsed)
- 1/4 cup hemp hearts
- 1/2 cup red cabbage, (sliced thin)
- 1/2 cup sprouts
- 1 cup cucumber, (chopped)
- 1/2 avocado
Lemon Vinaigrette
- 4 tbsp lemon juice, (fresh)
- 2 tbsp olive oil
- 1 tsp Sriracha
- 2 cloves garlic, (minced)
- 1 shallot, (finely chopped)
- 1 tsp dijon mustard
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Combine vinaigrette ingredients. Set aside.
- Prepare vegetables; wash, dry and chop.
- Place kale in bowl and arrange vegetables. It's especially attractive to place each vegetable around the bowl, in a circle over the bed of kale; each vegetable occupies a 1/8th pie.
- Immediately prior to serving, use a strainer to remove shallots and garlic from the vinaigrette. The flavors should have had a chance to mingle.
- Drizzle vinaigrette over salad. Enjoy!
This recipe was inspired by my conversation with Hal Johnson from Body Break on my podcast Episode 024: Keeping Fit and Having fun with Hal Johnson.
