Rainbow Salad with Raw Kale, Radicchio and Chickpeas

RAINBOW SALAD WITH RAW KALE, RADICCHIO AND CHICKPEAS

I basically live on salads and fruits and it is always funny to hear when people say I eat like a rabbit, because eating salad means so much more than chewing on some leaves. The creativity and range with salads is endless and also in this recipe I want to inspire you and then leave the final touch up to you. You may always pimp your salads with some fruits, like pear, figs or mango. What makes this Salad special is the bitter taste of the radicchio, one of the most healthy greens for the kidney detox. Use it raw and marinate kale and radicchio only with the acidity of the lemon. This will make the texture of the cooked peas and the raw greens super nice.

YOU NEED - 1 bundle of organic kale

- one piece radicchio

- 5 green olives

- 1 sweet potatoes

- 1 ripe avocado

- 200g chickpeas

- curry powder, curcuma powder, chili flakes

THE MAKING

Boil the Chickpeas and add some baking soda to the boiling water to make them more soft

Meanwhile wash the kale and the radicchio well, cut it in slices

Wash the sweet potatoes and cut them in small cubes, I like to leave the skin on them

Roast the potatoes slice in a pan until the become soft, use water instead of oil, refill the water so the potatoes don't burn

Mash the avocado in a bowl and squeeze the lemon juice over the mash, season with chili and curcuma

Rinse the Chickpeas, (it will take about 60min until they are cooked well) wash them with cold water Put the chickpeas in a salad bowl and season them well with curry powder

Add the sweet potatoes the radicchio and raw kale and mix it all with your hands

Cover it with the avocado mash and mix it again with your hands

THE DECO

Arrange the salad mix on a big plate and sprinkle the green olives on top

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