YOUR SOLIN GENERATED RECIPE
Crunchy Avocado Kale Bowl with Citrus Vinaigrette
A vibrant bowl featuring nutrient-dense kale, creamy avocado, hearty quinoa, crisp chickpeas, and lean grilled chicken, all tossed together with a zesty citrus vinaigrette. Enjoy a refreshing blend of textures and flavors with a satisfying crunch and a bright, tangy finish.
INGREDIENTS
2 cups raw Kale
1/2 medium Avocado
1/3 cup cooked Quinoa
1/4 cup cooked Chickpeas
3 ounces Grilled Chicken Breast
1 tbsp Lemon Juice
1 tsp Extra Virgin Olive Oil
PREPARATION
Wash and tear kale into bite-sized pieces. Massage the kale with a pinch of salt for a minute to soften its texture.
In a small bowl, whisk together lemon juice and olive oil to prepare the citrus vinaigrette.
Layer the massaged kale in a bowl. Top with cooked quinoa and chickpeas to add a crunchy texture.
Slice the avocado and arrange over the salad.
Slice the grilled chicken breast into strips and add to the bowl for a lean protein boost.
Drizzle the citrus vinaigrette over the bowl and gently toss all ingredients to coat evenly.
Serve immediately and enjoy a refreshing, nutrient-packed meal.