A combo of flax and sesame seeds coat avocados for both a crunch factor and nutritional boost in this no-cook dinner.
Ingredients
- ½ cup jarred salsa verde
- 2 tbsp light mayonnaise
- 1 tbsp lime juice
- 2 tbsp flax seeds
- 2 tbsp sesame seeds
- 2 avocados
- 1 (5 oz) pkg baby kale
- 1 (15.5 oz) can low-sodium chickpeas, drained and rinsed
- 1 ½ cups grape tomatoes
Steps
- In a large bowl, whisk together the salsa verde, mayonnaise, and lime juice.
- In a shallow bowl, combine the flax seeds and sesame seeds. Season with pepper. Cut each avocado in half lengthwise, removing flesh from peel and pit. Roll each avocado half in seed mixture, pressing to adhere.
- Add the baby kale, chickpeas, and grape tomatoes to bowl with dressing. Toss to combine. Season with salt and pepper to taste. Divide among 4 serving bowls. Top each with a wedge of avocado.
This recipe is
- Vegetarian
- Nut-free
- Egg-free
- Lactose-free
Tags
- Nut Free
- Ten Minute
- vegetarian
- 10 Minute
- Savory January 2020
- Lactose Free
- Egg Free
Nutrition information
- Calories 330kcal 17%
- Fat 23.0g 35%
- Saturated fat 3.0g 15%
- Carbs 29.0g 10%
- Sodium 340mg 14%
- 4.0g sugar
- 15.0g fiber
- 9.0g protein
- 0mg cholesterol
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