This kale salad from Simply Vegetarian Cookbook by Susan Pridmore is one of the recipes in the Five Ingredients chapter -- it's simple, wholesome, and easy to make for all the eaters in your family. Her flexitarian tip is to add roasted chicken to the salad.
1bunchkalestems removed and discarded, leaves coarsely chopped (about 8 cups)
115-ounce canchickpeasdrained and rinsed
2tablespoonsextra-virgin olive oil
1/4teaspoonfreshly ground black pepper
1/4cup roasted pumpkin seeds
Scoop the flesh from one of the avocado halves out of its skin and put in in a large bowl. Add 1 tablespoon of lemon juice an 1/4 teaspoon of salt, and mash everything together. Add the coarsely chopped kale leaves and massage them by hand with the avocado mash until the kale becomes tender. Place the kale-avocado mash on a serving plate.
Remove the flesh of the remaining avocado half from its skin and chop into bite-size chunks. Please in the bowl that contained the kale, and add the chickpeas.
In a small bowl, whisk together the olive oil, remaining 1 tablespoon of lemon juice, remaining 1/4 teaspoon of salt, and the pepper. Drizzle over the chickpeas and avocado and toss to combine. Pile on top of the kale-avocado mash, and top with the roasted pumpkin seeds.
In making this recipe, I've made a few substitutions based on taste and availability. Lacinato kale works in place of curly kale, and in general is a more tender option. Sunflower seeds are just as delicious in place of roasted pumpkin seeds.Recipe reprinted with permission from Simply Vegetarian Cookbook: Fuss Free Recipes Everyone Will Love (Rockridge Press, 2018) by Susan Pridmore.