Kale and Arugula Salad with Chickpeas & Avocado
1 cup plain yogurt
3 tbsp mayonnaise
1/2 lemon, juiced
7 oz | 7 - 8 cups baby kale, washed
4 oz | 4 cups arugula, washed
3-1/2 oz | 3/4 cup walnut halves
7 oz | 1 cup canned chickpeas, drained
1 large avocado, halved, pitted, peeled and sliced
freshly ground black pepper
Whisk together the yogurt, mayonnaise, and lemon juice with 1-2 tbsp hot water to achieve a spoonable consistency. Season with salt and pepper to taste.
Arrange the baby kale and arugula on serving plates. Top with the walnuts, chickpeas and avocado slices.
Spoon over the dressing and season with a little pepper before serving.
Tags: arugula (4) greens (4) healthy (1) italian cooking (11) italian food (11) italian recipe (12) kale (1) salad (4) vegan (4) vegetarian (9)
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