February 6, 2013

Southwestern Kale Salad with Cilantro Dressing

Little less chocolate, little more kale.

 

Things have been getting a little sweet over here. Chocolate-Covered Strawberry Cupcakes, Orange Chocolate Mousse. Mmmm.

While my taste buds aren’t complaining, I’ve had this overwhelming urge to eat more salads, specifically more kale to keep things a little more balanced.

It’s like my body is saying, ‘Put down the sweets, Pick up the greens’.

You know it’s bad when you start dreaming of kale salads.

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This is one of my favorites. I use baby kale here, it’s slightly less bitter than regular kale but either will work. Add some peppers, corn, black beans, creamy avocado and your good to go!

The thing I love about kale salads the most? I can dress & toss it and it will still be good a day later. Make a big batch of this and eat it through the week! I enjoy it for lunch,  dinner that night with baked BBQ tofu on top, and any leftovers are eaten the next day.

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What’s your favorite kale salad?

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Ingredients:

5 cups baby kale
1 cup cherry tomatoes, halved
1 cup organic corn
1 cup black beans
1 bell pepper, chopped
1/2 cup sliced black olives
1 Avocado, diced
1/8 cup sunflower seeds

Cilantro Dressing:
1/3 cilantro, roughly chopped
1 lime, juiced
3 tbsp. olive oil
salt/pepper

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In a salad bowl, combine baby kale, corn, black beans, chopped bell peppers, cherry tomatoes, and black olives.
In a small blender or using a whisk, combine the chopped bunch cilantro, lime juice, olive oil, and salt/pepper. Massage the dressing into the salad for 2-3 minutes until well tossed.

Add the avocado and sunflower seeds, Toss once more to combine.

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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