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Kale-a-palooza Salad with Garbanzos, Persimmons, Tuna and Tomatoes
SHOCKINGLY DELICIOUS18Ingredients
25Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 garbanzo beans (15- or 16-ounce can, rinsed and drained)
- 5 oz. solid light tuna in olive oil (Tonno, you will use the oil)
- 3 Tbsp. red onion (sliced paper thin and finely minced)
- 6 leaves lacinato kale (aka Dinosaur, Cavolo Nero or Tuscan, stems removed and leaves cut in a chiffonade)
- 2 Fuyu persimmons (firm, skinned and diced)
- 1 handful grape tomatoes (quartered)
- 5 radishes (finely diced)
- 1 garlic clove (crushed)
- 1 lemon (you will use 1 teaspoon zest and 3 tablespoons juice from it)
- 3 Tbsp. olive oil
- 3 Tbsp. fresh basil (cut in a chiffonade)
- 3 Tbsp. fresh mint (cut in a chiffonade)
- freshly ground pepper
- ground ginger
- dry mustard
- dried oregano
- dried thyme
- kosher salt (taste salad before adding)
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