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Kale Avocado Salad With Roasted Carrots

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Kale Avocado Salad With Roasted Carrots
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Kale Avocado Salad With Roasted Carrots

Nutrition Facts

Kale Avocado Salad With Roasted Carrots

CaloriesCalories

245 Per Serving

ProteinProtein

20g Per Serving

FiberFiber

9g Per Serving
×
Calories 245
Total Fat 12.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.0 g
Monounsaturated Fat 5.0 g
Cholesterol 0 mg
Sodium 392 mg
Total Carbohydrate 33 g
Dietary Fiber 9 g
Sugars 5 g
Protein 20 g

Dietary Exchanges
1 starch, 3 vegetable, 1/2 lean meat, 3 fat

Ingredients

Servings   6  

  • 2 ripe, fresh avocados (peeled, pitted, cubed)
  • 1 pound bag baby carrots
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can chickpeas (garbanzo beans) (drained)
  • 1/3 cup coarsely chopped walnuts
  • 1 large bunch kale (about 1 pound), stalks removed, leaves coarsely chopped
  • 2 tablespoons lemon juice

Directions

Tip: Click on step to mark as complete.

  1. Heat oven to 400°F.
  2. In a bowl, toss carrots, oil, 1/4 teaspoon of the salt, and pepper.
  3. Transfer to a rimmed baking sheet; bake 20 minutes. Add chick peas and walnuts to pan, stir and return to oven.
  4. Bake until carrots are brown and tender, an additional 5 to 10 minutes.
  5. In a large bowl combine kale, lemon juice, remaining 1/4 teaspoon salt and half of the avocado.

Tip: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

Nutrition Facts

Kale Avocado Salad With Roasted Carrots

CaloriesCalories

245 Per Serving

ProteinProtein

20g Per Serving

FiberFiber

9g Per Serving
×
Calories 245
Total Fat 12.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.0 g
Monounsaturated Fat 5.0 g
Cholesterol 0 mg
Sodium 392 mg
Total Carbohydrate 33 g
Dietary Fiber 9 g
Sugars 5 g
Protein 20 g

Dietary Exchanges
1 starch, 3 vegetable, 1/2 lean meat, 3 fat

Ingredients

Servings   6  

  • 2 ripe, fresh avocados (peeled, pitted, cubed)
  • 1 pound bag baby carrots
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can chickpeas (garbanzo beans) (drained)
  • 1/3 cup coarsely chopped walnuts
  • 1 large bunch kale (about 1 pound), stalks removed, leaves coarsely chopped
  • 2 tablespoons lemon juice

Directions

Tip: Click on step to mark as complete.

  1. Heat oven to 400°F.
  2. In a bowl, toss carrots, oil, 1/4 teaspoon of the salt, and pepper.
  3. Transfer to a rimmed baking sheet; bake 20 minutes. Add chick peas and walnuts to pan, stir and return to oven.
  4. Bake until carrots are brown and tender, an additional 5 to 10 minutes.
  5. In a large bowl combine kale, lemon juice, remaining 1/4 teaspoon salt and half of the avocado.

Tip: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

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