Broccoli stems give this salad a delightful crunch.
- Total time 15 minutes
- Portion size 4 servings
Ingredients
Buttermilk Caesar Dressing:
Salad:
Method
Buttermilk Caesar Dressing: In small bowl, whisk together anchovies, buttermilk, yogurt, oil, lemon zest, lemon juice, salt and pepper; stir in Parmesan.
Salad: In large bowl, using hands, rub kale with oil until kale is softened, about 1 minute. Add broccoli and chickpeas. Drizzle with Buttermilk Caesar Dressing; toss to coat. Divide among plates; top with fish. Sprinkle with almonds, roasted chickpeas and Parmesan (if using).
Test Kitchen Tip: When adding raw kale to salad, first massage it with oil. This will soften the cruciferous veggie’s leaves for the best texture.
Nutritional facts PER SERVING: about
- Fibre 9 g
- Sodium 982 mg
- Sugars 7 g
- Protein 28 g
- Calories 432
- Total fat 25 g
- Potassium 590 mg
- Cholesterol 39 mg
- Saturated fat 5 g
- Total carbohydrate 29 g
%RDI
- Iron 20
- Folate 52
- Calcium 25
- Vitamin A 48
- Vitamin C 147
