> 1/2 cup jarred salsa verde
> 2 tbsp light mayonnaise
> 1 tbsp lime juice
> 2 tbsp flax seeds
> 2 tbsp sesame seeds
> 2 avocados
> 1 (5 oz) pkg baby kale
> 1 (15.5 oz) can low-sodium chickpeas, drained and rinsed
> 1 1/2 cups grape tomatoes
In a large bowl, whisk together the salsa verde, mayonnaise, and lime juice.
In a shallow bowl, combine the flax seeds and sesame seeds. Season with pepper. Cut each avocado in half lengthwise, removing flesh from peel and pit. Roll each avocado half in seed mixture, pressing to adhere.
Add the baby kale, chickpeas, and grape tomatoes to bowl with dressing. Toss to combine. Season with salt and pepper to taste. Divide among 4 serving bowls. Top each with a wedge of avocado.