Delicious Kale u0026amp; Halloumi Salad With Creamy Curry Dressing
APPROXIMATE MACROSu003cbru003eu003cstrongu003ecaloriesu003c/strongu003e: ~400 kcalu003cbru003eu003cstrongu003eproteinu003c/strongu003e: ~23gu003cbru003eu003cstrongu003ecarbsu003c/strongu003e: ~35gu003cbru003eu003cstrongu003efatu003c/strongu003e: ~15gu003cbru003e
Servings 4 servings
Calories 400kcal
Ingredients
- for the salad: 1 bunch lacinato kale, destemmed and chopped 1 tsp avocado oil (for massaging the kale) 1 can (15 oz) chickpeas, drained, rinsed u0026 roasted 2 cups roasted carrots, sliced 1 cup shelled edamame 3 medjool dates, chopped 1/8 cup pumpkin seeds 4 oz halloumi, sliced or diced and pan-fried in avocado or olive oil for the creamy curry hummus dressing: 1/3 cup hummus 1/4 cup tahini 2 tbsp fresh lemon juice 1 tbsp liquid aminos (or tamari) 1 tsp curry powder 1/2 tsp garlic powder 1/2 tsp onion powder sea salt to taste 1 tsp honey (or maple syrup for vegan) 1/4 cup-1/3 cup water (to thin as needed)
Instructions
- massage the kale – add the chopped kale to a large bowl, drizzle with 1 tsp avocado oil, and massage for about 1-2 minutes until softened.
- roast the chickpeas u0026 carrots – preheat oven to 400°F (200°C). toss chickpeas with a little avocado oil, salt, and pepper. slice carrots and toss with oil and salt. roast both for about 20-25 minutes, flipping halfway.
- pan-fry the halloumi – heat a skillet over medium heat and add a little oil. pan-fry halloumi slices for about 1-2 minutes per side until golden brown.
- make the dressing – whisk together all dressing ingredients, adding water as needed to reach your desired consistency.
- assemble the salad – add the massaged kale, roasted chickpeas, roasted carrots, edamame, and chopped dates to a large bowl. toss with the dressing.
- top u0026 serve – add pan-fried halloumi and pumpkin seeds on top. enjoy immediately!