Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
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.
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.
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
1/3 cilantro, roughly chopped
1 lime, juiced
3 tbsp. olive oil
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.