{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Kale salad with carrot-ginger dressing",
 "description": "A hearty vegan lunch of massaged kale, chickpeas and quinoa in a bright carrot-ginger dressing, with about 359 mg sodium a serving.",
 "recipeCategory": [
  "Lunch"
 ],
 "recipeYield": "4 servings",
 "totalTime": "PT35M",
 "recipeIngredient": [
  "¾ cup (96 g) chopped carrot, for the dressing",
  "3 tbsp (40.5 g) extra-virgin olive oil, for the dressing",
  "2 tbsp (29.8 g) apple cider vinegar",
  "2 tsp (4 g) grated fresh ginger",
  "⅓ cup water, for the dressing",
  "¼ tsp salt (1.5 g), for the dressing",
  "6 cups (126 g) chopped raw kale, stems removed",
  "2 tsp (9 g) extra-virgin olive oil, for the kale",
  "1 tbsp (15.3 g) lemon juice",
  "¼ tsp salt (1.5 g), for the kale",
  "1 can (15 oz) no-salt-added chickpeas, drained and rinsed (1½ cups, 246 g)",
  "2 cups (370 g) cooked quinoa, cooked in water with no salt",
  "1 cup (110 g) grated carrot",
  "4 medium radishes (18 g), thinly sliced",
  "¾ cup (112.5 g) cubed avocado",
  "¼ cup (32 g) raw pumpkin seeds",
  "¼ tsp black pepper (0.6 g)"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Cook the quinoa in plain water until the little tails curl out and no white dot is left in the middle, then spread it on a plate to cool. Cooking it a day ahead works well."
  },
  {
   "@type": "HowToStep",
   "text": "Make the dressing: put the carrot, 3 tbsp of the oil, the cider vinegar, ginger, ¼ tsp of the salt and ⅓ cup water in a blender. Blend on high for a full minute, until it is smooth and pours like thin cream. Scrape it into a jar."
  },
  {
   "@type": "HowToStep",
   "text": "Put the kale in a big bowl. Add the 2 tsp oil, the lemon juice and the other ¼ tsp salt. Squeeze and rub the leaves with your hands for 2 minutes, until they darken, wilt and shrink by about half."
  },
  {
   "@type": "HowToStep",
   "text": "Add the chickpeas, quinoa, grated carrot, radishes and pepper. Pour in about two thirds of the dressing and toss until every leaf shines."
  },
  {
   "@type": "HowToStep",
   "text": "Divide among four bowls. Top each with a quarter of the avocado and a quarter of the pumpkin seeds, and spoon the last of the dressing over the top."
  },
  {
   "@type": "HowToStep",
   "text": "Keeps 3 days in the fridge without the avocado; add that fresh. Dressing keeps 4 days in a jar; shake it before use. Eat leftovers cold, not reheated."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 4",
  "calories": "447 kcal",
  "proteinContent": "14.0 g",
  "carbohydrateContent": "46.9 g",
  "fatContent": "24.4 g",
  "saturatedFatContent": "3.5 g",
  "sugarContent": "7.0 g",
  "sodiumContent": "359 mg",
  "fiberContent": "12.5 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/kale-salad.jpg",
 "imageAlt": "Massaged kale with chickpeas and quinoa, grated carrot, thinly sliced radishes, cubed avocado and pumpkin seeds, in a carrot-ginger dressing, in a bowl",
 "url": "https://asharedpalate.com/kale-salad"
}