YOUR SOLIN GENERATED RECIPE
Crunchy Avocado Kale Bowl with Citrus Vinaigrette
Enjoy a vibrant bowl loaded with crunchy kale, creamy avocado, hearty chickpeas, and protein-packed grilled chicken, all elevated by the bright zing of a citrus vinaigrette. This dish offers a satisfying mix of textures and flavors, perfect for a nourishing meal any time of day.
INGREDIENTS
2 cups Kale, chopped
1 quarter Avocado (approx. 1/4 medium)
1/2 cup cooked Chickpeas
1/2 cup shelled Edamame
3 ounces Grilled Chicken Breast
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Wash and chop the kale into bite-size pieces, removing thick stems.
In a small bowl, whisk together olive oil and lemon juice with a pinch of salt and pepper to create the citrus vinaigrette.
Place the kale in a mixing bowl and drizzle a portion of the vinaigrette to massage the leaves and soften their texture.
Top the kale with chickpeas and edamame for a crunchy and protein-rich boost.
Slice the avocado into cubes and add on top of the greens.
Layer the sliced grilled chicken breast over the bowl, ensuring even distribution.
Drizzle the remaining citrus vinaigrette over the entire bowl for a bright, tangy finish.
Toss gently if desired, and serve immediately.