Summer Chopped Kale Salad
Infused with fresh nectarines, chili lime brussels sprouts, heaps of fresh greens, chickpeas, and a punchy lime dressing, this summery chopped kale salad is a dream. It's earthy and hearty but with sweet, nutty elements and a bright flavor that bring it to life. The ingredients are robust enough to meal prep for a few days, yet still easy enough to throw together for a quick dinner on a hot night. It's a complete meal in a bowl and the only thing I want to eat when the temperatures spike!
Ingredients
For Brussels:
- 2 cups Brussels halved
- ½ tsp olive oil
- 1 pinch salt
- sprinkle Tjs chili lime seasoning or tajin optional
For Salad:
- 5 cups chopped kale
- 1 cup red cabbage shredded
- 2 nectarines chopped
- 1 15- oz can chickpeas drained
- ½ cup toasted pepitas
- ¼ cup cilantro chopped
For Dressing:
- 2 limes juiced
- 2 tsp olive oil
- Pinch salt
- Fresh ground black pepper
Instructions
- Preheat the oven to 400
- Toss the Brussels sprouts in oil, salt and chili lime and spread onto a sheet pan.
- Bake for 20 minutes turning once halfway. Then let cook before adding to the salad.
- While Brussels cook, add kale and cabbage to a large bowl and add dressing ingredients.
- Mix with your hands gently for 2-3 minutes to relax that kale.
- Add chickpeas and nectarines to the bowl and mix into kale and cabbage.
- Last top with the roasted brussels, pepitas and cilantro.
Nutrition
Serving: 1gCalories: 270kcalCarbohydrates: 33gProtein: 13gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.01gSodium: 390mgPotassium: 637mgFiber: 10gSugar: 8gVitamin A: 918IUVitamin C: 63mgCalcium: 89mgIron: 4mg
Tried this recipe?Let us know how it was!