Seasoned Kale Salad with Chickpeas, Cranberry & Persimmon
Ingredients
  • 2 cups baby kale leaves
  • 2 cups sliced Fuyu Persimmon Fruit
  • 1 cup frozen cranberries
  • 1 cup pecans
  • ½ cup cucumber, diced
  • 1 cup chickpeas, drained and rinsed
  • 1 teaspoon harissa seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • DRESSING:
  • ⅓ cup of avocado oil
  • 1 Tablespoon lemon juice
  • 2 teaspoons champagne vinegar
  • ¼ teaspoon Himalayan salt
  • ⅛ teaspoon fresh ground pepper
  • 1 teaspoon poppy seeds
Steps

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