4 cups Spring salad greens
4 cups kale
1 tablespoon butter
3 in mini avocados, cut half and peeled
12 - 14 grape tomatoes, cut into quarters
4 oz cubed marinated feta cheese from Castello
2 cans chickpeas, drained and rinsed
½ cup mayonnaise
2 tablespoons dijon mustard
1 tablespoon lemon juice
1 tablespoons pickle juice
¼ cup chopped pickle
¼ medium sweet onion, finely diced
1 tsp chopped garlic
¼ cup pine nuts
2 tsp salt
2 tsp pepper
Storebought Italian Lemon Vinaigrette from Newman's Own
Medium Large Platter or shallow bowl
Prepare the chickpea salad by draining and rinsing the chickpeas then add them to a medium mixing bowl. Add the mayo, mustard, onion, pickle, pickle juice, lemon juice, garlic, salt and pepper until thoroughly combined. Taste and adjust the seasonings as needed.
In a pan on the stove over medium-heat, melt the butter. Add your kale, 1 tsp salt & 1 tsp pepper and saute until wilted and dark green.
Lay down your spring greens on a medium-large sized platter or shallow bowl. Top with the sauteed kale.
Slice the avocados in half, peel and remove the seeds and place them hollow side up on the salad greens.
Top the avocados with the chickpea salad, add the feta, tomatoes, and pine nuts, salt and pepper.
Drizzle on the dressing and serve family-style with tongs and plates on the side.