Ready-Set-Serve Kale Color Crunch Garbanzo Salad

Packed with nutrients and delicious Indian spices, this warm salad can be served as a starter, side dish, or base for fish and poultry.
RSSKaleColorCrunchGarbanzoSalad

Ingredients:

2 Tbsp. garlic oil
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. ground turmeric
1/2 tsp. salt
Pinch red pepper flakes (optional)
16 oz. Ready-Set-Serve Kale Color Crunch
1 Tbsp.Ready-Set-Serve Peeled Garlic, chopped
15 oz. can of garbanzo beans, drained and rinsed

Instructions:

Heat oil in a wok. When hot, add spices and cook one minute to brown. Add Ready-Set-Serve Kale Color Crunch, tossing to heat/wilt for two minutes. Add garlic and beans; heat for two more minutes.
Arrange equal portions of on salad plates.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.