with Honey Dijon Dressing, Parmesan & Sunflower Seeds
This hearty salad is all you need for a light-yet-satisfying lunch. You’ll toss fresh kale in a lemony honey-Dijon dressing spiked with as many chili flakes as you like (or none at all—you’re the chef!). You’ll add tender chickpeas and crunchy sunflower seeds, and top with two of our very favorite salad add-ons: savory-salty prosciutto and crisp croutons.
Allergens
Utensils
Tags
Lemon
1 unit
Kale
4 ounce
Chickpeas
1 unit
Prosciutto
2 ounce
Honey Dijon Dressing
1.5 ounce
Chili Flakes
1 teaspoon
Parmesan Cheese
6 tablespoon
Sunflower Seeds
0.5 ounce
Croutons
1 unit
Salt
Pepper
• Wash and dry produce.
• Halve lemon. Remove and discard any large stems from kale; chop into bite-size pieces. Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute. Drain and rinse chickpeas; thoroughly pat dry with paper towels. Roughly tear prosciutto into bite-size pieces.
• In a large bowl, whisk together honey Dijon dressing, juice from half the lemon (whole lemon for 4 servings), a pinch of salt and pepper, and as many chili flakes as you like.
• To bowl with dressing mixture, add kale, chickpeas, Parmesan, and sunflower seeds; toss to combine.
• Divide salad between bowls. Top with prosciutto and croutons. Serve.
630
kcal
Calories
31
g
Fat
7
g
Saturated Fat
60
g
Carbohydrate
11
g
Sugar
10
g
Dietary Fiber
30
g
Protein
40
mg
Cholesterol
1710
mg
Sodium
with Tortilla Chips, Cucumber Rounds, Orange Slices & Grapes
