By Elizabeth Casalnova
It’s officially the start of the spring semester, which for most means getting back into a healthy routine after all of the winter holidays. This salad is my go-to lunch on days I want to feel satisfied but not weighed down. Salads are so versatile and ingredients can be swapped to fit your taste. I didn’t like the taste of raw kale until I learned how to prepare it properly. Now it’s my favorite base for a salad, and it has more nutritional value than iceberg lettuce.
-½ cucumber, chopped
-½ bell pepper, chopped
-½ avocado, cubed
-¼ small red onion, diced
-¼ cup feta cheese crumbles
-¼ cup sliced almonds
-¼ cup of chickpeas
-A handful of cherry tomatoes
-Salt to taste
- Rinse the arugula and kale separately. Place the arugula in a large bowl. Sprinkle salt over rinsed kale and massage it in to ensure all of the kale is covered. Let it sit for about five minutes.
- In the meantime, cut up the cucumber, bell pepper, red onion and avocado. Put it in the bowl with the arugula.
- Dab the kale with paper towels to remove any excess moisture, then chop it into bite-sized pieces and add it into the salad mixture.
- Finally, add in the feta, tomatoes, chickpeas and almonds, and mix until the salad is well combined.
- Top it off with olive oil or a dressing of your choice, and enjoy!