Pears add a hint of sweetness to the creamy avocado-based dressing and to the salad itself. Colorful chopped veggies bring crunch to this delicious salad that’s great as a meatless dinner and meal prep lunch.
Dressing
1 can (14.5 oz.) Del Monte® No Sugar Added Sliced Pears or 1 can (15 oz.) Del Monte® Pear Halves in Juice
1 avocado, halved, pitted and peeled
1/4 cup water
1/4 cup each lightly packed flat-leaf Italian parsley and basil leaves
2 Tbsp. chopped fresh chives
3 Tbsp. fresh lemon juice
1 tsp. kosher salt, plus more to taste
1 small clove garlic or 1/2 cube frozen crushed garlic, thawed
Salad
3 cups finely chopped kale leaves.
1 can (15 oz.) chickpeas, rinsed and drained
3/4 cup each thinly sliced English cucumber half-moons, chopped broccoli flowerets, diced yellow bell pepper and shredded red cabbage
1/2 cup toasted walnuts
Drain pears, reserving 1 Tbsp. juice. If using pear halves, cut each half into 4 slices. Combine 2 pear slices, reserved pear juice, avocado, water, parsley, basil, chives, lemon juice, salt and garlic in a blender. Blend until smooth, about 1 minute.
Place kale, chickpeas, cucumber, broccoli, bell pepper, cabbage and walnuts in a large bowl with 1/2 cup dressing. Toss until well coated. Add remaining pear slices and toss gently. Season to taste with salt. Refrigerate leftover dressing up to 3 days.
TIP: For easy meal prep, make the dressing up to 3 days in advance and portion out into small resealable containers about 2 Tbsp. each. Toss all of the salad ingredients together except for the pear slices (store separately) and divide among 4 reusable containers. Add pear slices the day the salad will be served.