Delicious Kale, Avocado, and Black Bean Salad Recipe

Ingredients

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

Instructions

1. Prepare the dressing: In a small bowl, whisk together olive oil, lime juice, jalapeño pepper, honey, cumin, coriander, and sea salt until well combined and smooth.
2. Assemble the salad: Place the kale in a large bowl and sprinkle with sea salt. Massage the salt into the kale until the leaves soften and deepen in color. Drizzle just enough dressing to lightly coat the kale. Gently mix in the black beans, avocado, and feta cheese.
3. Toast the pecans: Add the pecans to a small skillet, sprinkle with sugar and 1/8 teaspoon salt. Cook over medium-low heat, stirring constantly, until the sugar dissolves and the pecans become fragrant, about 3 to 5 minutes. Let the pecans cool, then chop them.
4. Serve: Divide the salad among serving bowls and garnish with the toasted pecans and fresh cilantro.

Nutrition

• Calories: 320 kcal
• Fat Content: 22 g
• Fiber Content: 8 g
• Sugar Content: 4 g
• Sodium Content: 752 mg
• Protein Content: 10 g
• Cholesterol Content: 17 mg
• Carbohydrate Content: 24 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g