vinaigrette:
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil – I absolutely love this olive oil from Amphora
2-3 cloves garlic, minced
pinch of fine or coarse sea salt – I adore this celtic sea salt, as it’s unrefined and chock-full of minerals
pinch of freshly ground pepper
pinch of red pepper flakes, to taste
salad:
1 5oz bag or container baby kale – if you can’t find baby kale, you can use arugula or mixed greens
1 cup chickpeas, or more if needed, rinsed and drained
1 ripe avocado
optional additions:
toasted almonds
hemp seeds
pumpkin or sunflower seeds
chicken, sweet potatoes, roasted beets
quinoa, farro or brown rice
