YOUR SOLIN GENERATED RECIPE
Crunchy Avocado Kale Bowl with Citrus Vinaigrette
Enjoy a vibrant bowl featuring crunchy kale, creamy avocado, hearty chickpeas, firm tofu, and crisp edamame brightened with a zesty citrus vinaigrette. Each bite offers a wholesome balance of textures and flavors, perfect for any mealtime.
INGREDIENTS
2 cups shredded Kale (67g)
1/4 medium Avocado (50g)
1/2 cup Chickpeas (82g)
200g Extra Firm Tofu
1/2 cup Shelled Edamame (78g)
2 tbsp Lemon Juice (30g)
1 tsp Olive Oil (5g)
Salt & Pepper to taste
PREPARATION
Wash and thoroughly dry the kale, then tear it into bite-sized pieces and place in a large bowl.
Dice the avocado into cubes and add to the bowl.
Rinse the chickpeas and drain well before adding them to the mix.
Cut the extra firm tofu into cubes and lightly pan-sear in a non-stick skillet over medium heat for a few minutes until slightly golden on all sides, then add to the bowl.
Rinse and drain the shelled edamame, then add them to the bowl for an extra crunch.
In a small jar, whisk together lemon juice, olive oil, salt, and pepper to create a bright citrus vinaigrette.
Pour the vinaigrette over the salad and toss gently until all ingredients are evenly coated.
Serve immediately and enjoy the mix of creamy, crunchy, and tangy flavors.