Pumped Up Kale Salad With Hummus Dressing Food

KALE AND HUMMUS SALAD

Steps:

• Heat a small saute pan over medium heat. Add the olive oil and garlic and cook just until fragrant, 2 minutes. Allow to cool slightly. In a large bowl, whisk together the tahini and lemon juice. Gradually whisk in the garlic oil. Add the kale, salt and chickpeas and gently toss together, bringing the dressing up from the bottom to coat everything evenly. Add the chicken and cranberries, and toss. Sprinkle with za'atar if desired. Serve.

PURPLE KALE SALAD AND HUMMUS

Steps:

• Blend chick peas with extra virgin olive oil, minced garlic, tahini and lemon juice. Blend the mixture until it is smooth.
• Reduce apple juice and balsamic vinegar by half in separate pots and allow to cool.
• In a bowl place Dijon mustard and reduced balsamic; whisk thoroughly. Gradually add extra virgin olive oil and slowly incorporate into the mixture until thick.
• Finally add the reduced apple juice to the dressing and season to taste.
• Wash the kale and arugula. Peel and cut the blood orange into segments and remove the pomegranate seeds.
• Spread the hummus onto a plate and toss salad greens and fruit together with 2 oz (57 g) of dressing.