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Bowl of kale power salad with berries, onions, and chia seed dressing

Super Immunity Power Salad with Chia-Balsamic Dressing

A vibrant immune-supporting salad inspired by Dr. Fuhrman. Topped with a homemade chia-balsamic dressing!
AuthorKaitlin - The Garden Grazer
Prep Time:15 minutes
Total Time:15 minutes
CourseSalad
CuisineGluten-Free, Oil-Free, Vegan
Servings6 side servings

Ingredients

  • 1 large bunch kale
  • 15 oz. can garbanzo beans
  • 1/2 cup thinly sliced red onion
  • 1 cup sliced strawberries
  • 1 cup blueberries
  • 1/4 cup sunflower seeds
  • 1/4 cup hemp hearts (optional)

For the chia-balsamic dressing:

  • 1/3 cup water
  • 3 Tbsp. balsamic vinegar
  • 1 clove finely minced garlic (or shallot)
  • 1 Tbsp. chia seeds
  • 1/4 tsp. salt

Instructions

  • Make the dressing: in a bowl, whisk together all ingredients. The dressing will thicken a bit after sitting. (Tip: for an even smoother/thicker dressing you can pulse in a blender.)
  • Tear the kale into bite-size pieces. Place in a large bowl and lightly massage. Pour desired amount of dressing over top, and lightly toss to coat. (If you have any unused dressing, store in a covered container. It stores in the fridge for about 4-5 days.)
  • Rinse and drain beans. Add to kale.
  • Thinly slice onion, and strawberries. Add to salad with blueberries.
  • Sprinkle sunflower seeds and hemp hearts on top. We find it keeps covered in the fridge for about 2-3 days.

Nutrition Per Serving (Estimate)

Calories: 193 kcal | Carbohydrates: 21 g | Protein: 9 g | Fat: 9 g | Saturated Fat: 1 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Potassium: 279 mg | Fiber: 6 g | Sugar: 6 g | Vitamin A: 1023 IU | Vitamin C: 29 mg | Calcium: 80 mg | Iron: 3 mg