I get creative with salads all year long, however sometimes they are just more enjoyable when the weather is warmer. This spring salad is hearty & full of flavour. It also may make you eager to get your garden started and/or make a stop at your local farmers' market to stock up on all those colourful veggies!
340 grams Chicken Breast (grilled and diced)
4 cups Kale Leaves (finely sliced)
2 tbsps Extra Virgin Olive Oil (divided)
1/2 Lemon (juiced)
1 Cucumber (diced)
1 Carrot (grated)
1 cup Cherry Tomatoes (halved)
1 cup Slivered Almonds
1 cup Blueberries
1 Avocado (peeled and diced)
3 tbsps Tahini
1 Navel Orange (juiced)
1 tbsp Yellow Mustard
1 Garlic (clove, minced)
Sea Salt & Black Pepper (to taste)
1/4 cup Water
Grill your chicken breasts with your favorite seasoning. Chop and set aside.
Place kale in a large mixing bowl with half of your extra virgin olive oil and lemon juice. Massage the lemon and oil into the kale leaves.
Place kale in a salad bowl. Layer your fruit, veggies and chicken onto the top of the kale leaves working your way around the bowl. Cucumber, shredded carrots, almonds, blueberries, avocado and chicken.
Create the dressing by blending tahini, remaining olive oil, orange juice, yellow mustard, garlic, sea salt, pepper and water together in a blender or food processor. Blend until a creamy consistency forms.
Drizzle desired amount of dressing over top of salad. Toss well and enjoy!