Kale, Avocado, and Black Bean Salad

This kale, avocado, and black bean salad is tossed in a homemade jalapeño-lime dressing to create a refreshing and satisfying meal.

• Preparation Time: 25 mins
• Cooking Time: 5 mins
• Total Time: 30 mins
• Calories: 320 Calories

Ingredients

• 1 teaspoon white sugar
• 3 tablespoons olive oil
• 1 teaspoon honey
• sea salt to taste
• 3 tablespoons lime juice
• 1 Avocado, diced
• 1 (14 ounce) can black beans, rinsed and drained
• 1 tablespoon minced jalapeno pepper (seeds and membranes removed)
• 1 large bunch kale, ribs removed and leaves thinly sliced
• 0.25 teaspoon ground coriander
• 0.125 teaspoon salt
• 0.5 teaspoon ground cumin
• 0.5 cup crumbled feta cheese
• 0.5 cup chopped fresh cilantro leaves
• 0.33333334326744 cup pecans

Recipe Instructions

Step 1

Distribute salad among serving bowls and top with toasted pecans and cilantro.

Step 2

Make dressing: Whisk together olive oil, lime juice, jalapeño pepper, honey, cumin, coriander, and sea salt in a small bowl until smooth.

Step 3

Make salad: Place kale into a large bowl and sprinkle with sea salt. Massage salt into kale until leaves are darker in color and fragrant. Drizzle enough dressing over kale to lightly coat. Gently fold in black beans, avocado, and feta cheese.

Step 4

Place pecans into a small skillet and sprinkle with sugar and 1/8 teaspoon salt; cook and stir over medium-low heat until fragrant and sugar is dissolved, 3 to 5 minutes. Cool pecans and chop.