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new season wombok, celeriac and
daikon radish as winter rolls on
new season wombok, celeriac and
daikon radish as winter rolls on
Mexican Kale Salad with Avocado Dressing

Mexican Kale Salad with Avocado Dressing

Kale Salad:
4 cups (5 oz) regular or baby kale stalks removed & coarsely chopped
14 oz can black beans drained and rinsed
1 cup corn fresh
2 medium capsicum diced
1 1/2 large avocado pitted and diced
1 large tomato chopped
1/2 cup red onion finely chopped
1/2 cup coriander finely chopped
1 tbsp jalapeño peppers seeded & minced

Avocado Dressing:
1/2 large avocado pitted
1 tiny piece jalapeno seeded for less heat
1/2 cup warm water
1/2 lime juice of
1 tsp cumin
1/2 tsp salt
1/2 tsp ground black pepper


In a large salad bowl, add kale, black beans, corn, capsicum, avocado, tomato, red onion, coriander and jalapenos.

In a food processor or blender, add 1/2 avocado, jalapeno, warm water, lime juice, cumin, salt, pepper and process until smooth.

Pour dressing over salad, gently toss and serve.

Store: Refrigerate tossed salad for up to 24 hours.

Make Ahead: You could prepare Salad and Dressing in advance, refrigerate for up to 24 hours and combine before serving. Dressing does get brown a bit but once mixed with the salad ingredients, it's not noticeable.

ifoodreal.com
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