Kale and Blueberry Salad with Crispy Chickpeas
A sweet and tangy salad with lots of great crunch! You can have this on it’s own for a light meal or as a side salad with grilled meat, seafood, or tofu.
Servings: 4 large salads
Ingredients
For the Dressing (makes about 1 cup)
- ½ cup avocado oil or olive or canola oil
- ¼ cup white wine vinegar
- ¼ cup honey
- ¼ cup mayonnaise
- 1 small shallot chopped (optional)
- 1 tsp dry mustard powder or prepared mustard
- 1 tbsp poppy seeds
For the Salad
- 1 large bunch of curly green kale
- 1 medium kohlrabi
- 1 cup blueberries
- 1 cup roasted chickpeas homemade or store-bought
Instructions
For the Dressing
- Add all ingredients except poppy seeds to blender, or a food processor and blend until smooth. You can also add ingredients to a large bowl and use a hand immersion blender.
- Stir in poppy seeds.
- Leftover dressing will keep in the refrigerator for up to 7-10 days. The oil might separate over time, but you can just give it a good shake or re-blend before using.
For the Salad
- Wash kale and remove stems. You can tear up the leaves into smaller pieces or slice into thin ribbons.
- Trim and wash kohlrabi leaves (if your kohlrabi has them), and slice into thin ribbons. Peel the thick outer layer of kohlrabi grate the inside.
- Mix kale and kohlrabi together in a large bowl and toss with ¼-½ cup creamy poppy seed dressing and set aside for 15-30 minutes before serving.
- Top salad with blueberries, chickpeas and extra salad dressing, if desired.
Notes
- If roasted chickpeas aren’t your thing, you can substitute for an equal amount of nuts or seeds. I like roasted pumpkin seeds or walnuts in this salad.
- TO MAKE VEGAN: substitute vegan mayonnaise for the regular mayonnaise and maple syrup for the honey.