Crunchy Avocado Kale Bowl with Citrus Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crunchy Avocado Kale Bowl with Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crunchy Avocado Kale Bowl with Citrus Vinaigrette

Enjoy a vibrant bowl featuring tender, nutrient-packed kale, creamy avocado, and succulent grilled shrimp, tossed with crispy roasted chickpeas and crunchy walnuts. Drizzled with a bright citrus vinaigrette, this bowl balances textures and flavors perfectly, making it a satisfying choice for any meal of the day.

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NUTRITION

546kcal
Protein
33.3g
Fat
32.2g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale (~67g)

1 half Avocado (~100g)

½ cup roasted Chickpeas (~82g)

3 ounces Grilled Shrimp (~85g)

0.5 ounce chopped Walnuts (~14g)

1 tablespoon Lemon Juice (~15g)

1 teaspoon Olive Oil (~5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Prepare the kale by washing and massaging the leaves to soften them; chop if desired.

  • 2

    Slice the avocado in half, remove the pit, and dice the flesh into bite-sized pieces.

  • 3

    If not pre-roasted, drain and rinse chickpeas, pat dry, toss with a pinch of salt, pepper, and a drizzle of olive oil, then roast in a preheated oven at 400°F for about 20-25 minutes until crispy.

  • 4

    Grill or sauté the shrimp until they turn pink and are cooked through, about 2-3 minutes per side if using medium heat.

  • 5

    In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to create the citrus vinaigrette.

  • 6

    Combine the kale, avocado, roasted chickpeas, and grilled shrimp in a large bowl. Drizzle the citrus vinaigrette over the top and gently toss to combine.

  • 7

    Finish by sprinkling the chopped walnuts over the bowl for added crunch, and serve immediately.

Crunchy Avocado Kale Bowl with Citrus Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crunchy Avocado Kale Bowl with Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crunchy Avocado Kale Bowl with Citrus Vinaigrette

Enjoy a vibrant bowl featuring tender, nutrient-packed kale, creamy avocado, and succulent grilled shrimp, tossed with crispy roasted chickpeas and crunchy walnuts. Drizzled with a bright citrus vinaigrette, this bowl balances textures and flavors perfectly, making it a satisfying choice for any meal of the day.

NUTRITION

546kcal
Protein
33.3g
Fat
32.2g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale (~67g)

1 half Avocado (~100g)

½ cup roasted Chickpeas (~82g)

3 ounces Grilled Shrimp (~85g)

0.5 ounce chopped Walnuts (~14g)

1 tablespoon Lemon Juice (~15g)

1 teaspoon Olive Oil (~5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Prepare the kale by washing and massaging the leaves to soften them; chop if desired.

  • 2

    Slice the avocado in half, remove the pit, and dice the flesh into bite-sized pieces.

  • 3

    If not pre-roasted, drain and rinse chickpeas, pat dry, toss with a pinch of salt, pepper, and a drizzle of olive oil, then roast in a preheated oven at 400°F for about 20-25 minutes until crispy.

  • 4

    Grill or sauté the shrimp until they turn pink and are cooked through, about 2-3 minutes per side if using medium heat.

  • 5

    In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to create the citrus vinaigrette.

  • 6

    Combine the kale, avocado, roasted chickpeas, and grilled shrimp in a large bowl. Drizzle the citrus vinaigrette over the top and gently toss to combine.

  • 7

    Finish by sprinkling the chopped walnuts over the bowl for added crunch, and serve immediately.