A red kale salad with a creamy lime avocado dressing, roasted broccoli and toasted harissa chick peas. This recipe is vegan, gluten-free and one of my go-to salad recipes. You can easily add in a variety of vegetables to make a filling, healthy and flavorful meal!
I love kale salad. I’ve loved it since before it was trendy and all over shirts, shoes, water bottles, cars and whatever else there is that says KALE. If you just got into kale, there’s no judgment from me, I just want you to try out this bangin’ salad that has roasted lemony broccoli and crispy harissa chick peas. This is my go-to salad because it’s easy and doesn’t require fancy kitchen equipment or knife skills, since everything is mostly just roasted in the oven. This salad is so easy that it was the perfect meal for us during the busy holiday weekend. We spent 4 hours at a car dealership on Memorial Day buying a Pruis V! We are happy owners of a hybrid vehicle, something that I’ve been dreaming about for years! It’s way bigger than my Subaru Impreza Sport, and it will be great for my long commute to work. I’m excited to see how long I can drive before I have to get gas.
I am a HUGE fan of adding different textures to my salads, otherwise they’re pretty boring to eat and aren’t very exciting to share with your friends. The crunchy, slightly roasted chick peas and broccoli provide the perfect balance to the massaged kale and the creamy lime avocado dressing. I could definitely eat this every day for lunch, especially since you can change whatever spices you add to the chick peas and really create some interesting flavors. I opted for harissa chick peas to add a little bit of heat to the salad.
There are two ways you can add the harissa to the kale salad. First, you can add the harissa to the chick peas before you toast them in the oven, OR you can add a teaspoon of harissa to the kale after everything else is added and mix it into the dressing. You can also omit the harissa completely if you don’t like spicy food or don’t like spicy salads – whatever works for you! I also added 1-2 tablespoons of hemp seeds on top, which you could sub for almonds, cashews, pistachios or any other nuts and seeds.
I love adding fresh lemon juice to roasted vegetables, especially broccoli. I like to use a little bit of olive oil, Celtic or Himalayan pink salt and pepper to coat the broccoli before adding it to the oven, and then after about 20 minutes I remove the broccoli and add the fresh lemon juice. SO good!! Lemon juice has become one of my kitchen staples.
What are a few ingredients that you can’t live without? I think mine right now are garlic and lemon juice – I add both of them to every savory meal. What other vegetables would you add to this salad?