Chia Seed Pudding with Nutty Kale Salad

• 0.5 cup chia seeds⇄
• 2 cup unsweetened almond milk⇄
• 1 tsp vanilla extract⇄

In a medium bowl, whisk together the chia seeds and almond milk until fully combined, ensuring no clumps form. Add vanilla extract for flavor and stir well. Let the mixture sit at room temperature for 5 minutes, stirring occasionally to prevent settling.

💡 Use a whisk to break up any chia seed clumps for a smoother texture.

• 4 cup kale⇄
• 1 tbsp olive oil⇄
• 1 tbsp lemon juice⇄

Remove tough stems from kale and roughly chop the leaves into bite-sized pieces. In a large bowl, drizzle olive oil and lemon juice over the kale. Massage the leaves with your hands for 2-3 minutes until they soften and turn a darker green.

💡 Massaging kale breaks down its fibrous texture, making it more palatable.

• 0.25 cup slivered almonds⇄
• 2 tbsp sunflower seeds⇄
• 2 tbsp dried cranberries (unsweetened)⇄

Toss the massaged kale with slivered almonds, sunflower seeds, and dried cranberries for added crunch and subtle sweetness. Mix thoroughly to distribute the toppings evenly.

💡 Toast the almonds lightly in a dry pan for extra flavor if time allows.

Check the chia pudding mixture; it should have thickened into a gel-like consistency. Stir once more to ensure even texture. If too thick, add a splash of almond milk and mix well.

💡 If preparing ahead, refrigerate the pudding for a firmer set after this step.

• 2 tbsp sliced almonds⇄

Portion the chia pudding into 4 small serving bowls or jars. Sprinkle sliced almonds on top of each serving for a nutty crunch and visual appeal.

💡 Add toppings just before serving to maintain their texture.

Ensure both components are ready to serve. The chia pudding should be creamy and thick, and the kale salad should be vibrant and well-mixed. Serve immediately for the freshest flavors.

💡 Keep components separate until serving to avoid sogginess in the salad.