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, nutrient-packed bowl featuring hearty kale, creamy avocado, tender grilled chicken, and a delightful crunch from toasted almonds and crisp vegetables, all elevated with a bright citrus vinaigrette. This dish balances textures and flavors to create a satisfying meal that energizes and nourishes.

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NUTRITION

609kcal
Protein
40.7g
Fat
29.8g
Carbs
51.1g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale

1 half Avocado, diced

3 ounces Grilled Chicken Breast, sliced

1/2 cup cooked Chickpeas

1/2 medium Red Bell Pepper, diced

1/4 cup shredded Carrot

1 tablespoon Toasted Almonds

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Honey

Salt and Pepper to taste

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PREPARATION

  • 1

    Wash and chop the kale into bite-sized pieces; massage lightly with a pinch of salt to soften.

  • 2

    Dice the avocado and red bell pepper, and shred the carrot.

  • 3

    Prepare the grilled chicken breast by seasoning with salt and pepper, then slice into strips.

  • 4

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

  • 5

    In a large bowl, combine kale, avocado, chickpeas, red bell pepper, and shredded carrot. Add the sliced grilled chicken.

  • 6

    Drizzle the citrus vinaigrette over the salad and toss gently to combine all ingredients.

  • 7

    Sprinkle toasted almonds on top for a satisfying 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, nutrient-packed bowl featuring hearty kale, creamy avocado, tender grilled chicken, and a delightful crunch from toasted almonds and crisp vegetables, all elevated with a bright citrus vinaigrette. This dish balances textures and flavors to create a satisfying meal that energizes and nourishes.

NUTRITION

609kcal
Protein
40.7g
Fat
29.8g
Carbs
51.1g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale

1 half Avocado, diced

3 ounces Grilled Chicken Breast, sliced

1/2 cup cooked Chickpeas

1/2 medium Red Bell Pepper, diced

1/4 cup shredded Carrot

1 tablespoon Toasted Almonds

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Honey

Salt and Pepper to taste

PREPARATION

  • 1

    Wash and chop the kale into bite-sized pieces; massage lightly with a pinch of salt to soften.

  • 2

    Dice the avocado and red bell pepper, and shred the carrot.

  • 3

    Prepare the grilled chicken breast by seasoning with salt and pepper, then slice into strips.

  • 4

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

  • 5

    In a large bowl, combine kale, avocado, chickpeas, red bell pepper, and shredded carrot. Add the sliced grilled chicken.

  • 6

    Drizzle the citrus vinaigrette over the salad and toss gently to combine all ingredients.

  • 7

    Sprinkle toasted almonds on top for a satisfying crunch and serve immediately.