Rated 5.0 stars by 1 users
Salad
2 servings
15 minutes
0 minutes
Chef Ashley Cunningham
4 cups washed and trimmed kale sprouts
1 cup rinsed Melissa’s Peeled & Steamed Chickpeas
3/4 cup shaved Parmesan cheese
4 Melissa’s Cucumbers, diced, sliced
2 cups mayonnaise
3/4 cup milk
1 bunch cilantro
1 tbsp chopped garlic
2 tbsp Worcestershire sauce
1 tbsp Melissa’s Costa Azul Hot Sauce
3/4 cup parmesan cheese
1/4 cup lemon juice (approx. 2 lemons)
1 tbsp rice vinegar
Salt and pepper to taste
In a blender, add the milk, cilantro, garlic, Worcestershire, Costa Azul, Parmesan cheese, lemon juice and rice vinegar. Blend until smooth.
In a mixing bowl add the mayonnaise.
Pour the blended cilantro mixture over the mayonnaise and whisk until combined.
Season with salt and pepper to taste.
Toss all ingredients in a bowl and add dressing to your liking!
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