For the Cilantro Vinaigrette:
·1/2 cup avocado, mashed
·1/4 cup loosely packed fresh cilantro
·1 lime, juiced
·2 tablespoons extra virgin olive oil
·1/2 cup water
·1 tablespoon white vinegar
·1 ½ teaspoons garlic salt
·Pinch black pepper
For the Salad:
·5 cups kale, stemmed
·3/4 cup avocado vinaigrette
·1/2 cup microgreens or sprouts
·1/3 cup cooked chickpeas
·1/4 cup red onion, diced
·2 tablespoons raw pumpkin seeds
·1 ½ cups cherry tomatoes
Place all ingredients for the vinaigrette inside of a food processor or blender. Puree until completely smooth and cilantro leaves are in very small pieces. Store in a jar in the refrigerator, and begin prepping the salad. Once kale is washed and the stemmed, tear the leaves into bite-sized pieces and place them in a large bowl. Pour the vinaigrette over the kale and, with clean hands, start massaging or kneading the leaves until they are evenly coated with the dressing and have reduced in size. Massage for about 3-5 minutes. Add the microgreens/sprouts, chickpeas, red onion, and seeds to the kale. Toss lightly. Top with the cherry tomatoes. Then, serve and enjoy!
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