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FLX FUEL: Mediterranean Kale Salad

June 28, 2017

Gotta love those chickpeas!  This would be great for a light summer lunch or as a side dish for any summer bbq!


Source:  Simple Veganista



3/4 bunch kale, stems removed and julienned

1 large lemon, juice of

1/2 small red bell pepper, sliced

1/8 small red onion, sliced

1/4 cucumber, sliced

small handful cup cherry tomatoes, sliced in half or campari tomatoes, quartered

small handful cup kalamata olives, pitted

1/2 cup cooked chickpeas (garbanzo beans)

dollop of hummus, optional (but so good!), to serve

fresh chopped parsley, to serve



2 tablespoons red wine vinegar

juice of one lemon

1 heaping teaspoon dijon mustard

1/4 teaspoon dried oregano, optional

1 tablespoon extra virgin olive oil

salt & pepper, to taste



1.  Remove the stems from the center of the kale leaves, as least the thickest parts. Julienne kale leaves and place in a medium size bowl, add lemon juice, mix to coat the leaves and let set while you prepare the rest of the ingredients. The lemon juice will help soften the kale leaves. Toss every few minutes or so.


2.  In a small bowl, add the ingredients for the vinaigrette. Whisk together until emulsified. It usually takes me about one minute, set aside.


3.  Once you’ve prepped your other ingredients you’re ready to assemble your salad. In a serving dish, add kale and top with bell pepper, onion, cucumber, tomatoes, olives and chickpeas. Add your vinaigrette over top and a dollop of hummus anywhere you like.


4.  Serves one generously.





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