Food & Entertaining

October 16, 2019

Freestyle main course salad

Using leftover protein and leftover green never tasted so good!

Courtesy of Mairlyn Smith

INGREDIENTS

2 cups chopped parsley
4 cups thinly sliced kale
1 can chickpeas or 2 cups cooked protein
1 large, red, yellow or green pepper diced
1/2 red onion diced
3 tbsp red wine vinegar
1 chopped avocado
6-8 tomatoes cut into chunks
3/4 cup crumbled feta
3 tbsp extra virgin olive oil

METHOD

In a large bowl toss together the kale and parsley.
Drizzle with oil and toss well.
Add protein, pepper and onion, toss well.
Drizzle with vinegar and toss well.
Add avocado and tomatoes and toss gently. Sprinkle with feta and toss gently, serve.