Grilled Steak and Kale Salad with Chickpeas and Blueberries

Grilled Steak and Kale Salad with Chickpeas and Blueberries
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Grilled Steak and Kale Salad with Chickpeas and Blueberries
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Ingredients
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Ingredients
Servings:
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Instructions
Steak
  1. Turn grill onto medium/medium high. Brush steak with olive oil on both sides. Sprinkle with salt and pepper. Place on grill and cook for approximately 5-7 minutes aside depending on thickness and desired crookedness.
Kale Salad with Chickpeas and Blueberries
  1. Wash and rip kale into a bowl, removing stems. Pour one tablespoon olive oil over kale and massage into leaves. Wash and add blueberries. In skillet on stove add two tablespoons olive oil. Rinse and add garbanzo beans. Cook beans on high until they pop (like popcorn). Stir carefully to avoid burning them. Salt beans. Remove from heat and let cool. Add to salad. Peel beets and cut into slices. Place in baking dish and drizzle with olive oil and salt. Cook in oven at 400 degrees Fahrenheit for approximately 20 minutes or on grill on medium high heat until tender. When beets are tender, remove from oven or grill and let cool. Add to salad. When ready to serve, place salad in bowls. Sprinkle with sesame sticks and feta cheese if desired. Slice avocado and add to salad. Drizzle with balsamic vinegar.
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