Kale, avocado and black beans are tossed in a homemade jalapeno-lime dressing, topped with feta and toasted pecans to create a very satisfying salad.
1 person made this
3 tablespoons olive oil
3 tablespoons lime juice
1 tablespoon minced jalapeno pepper
1 teaspoon honey
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
sea salt to taste
1 large bunch kale, ribs removed and leaves thinly sliced
1 (400g) tin black beans, rinsed and drained
1 avocado, diced
75g feta cheese, crumbled
1 teaspoon granulated sugar (see note)
1/8 teaspoon salt (see note)
25g freshly choppped coriander leaves
Method Prep:25min › Cook:3min › Ready in:28min
Whisk olive oil, lime juice, jalapeno pepper, honey, cumin, coriander and sea salt together in a bowl until dressing is smooth.
Place kale in a bowl and sprinkle sea salt over kale. Massage salt into the kale until leaves are darker in colour and fragrant. Drizzle enough dressing over kale to lightly coat. Gently fold in black beans, avocado and feta cheese.
Place pecans into a pan and sprinkle sugar and 1/8 teaspoon salt over pecans; cook and stir over medium-low heat until fragrant and sugar is dissolved, 3 to 5 minutes. Cool pecans and chop.
Distribute salad among serving bowls and top with toasted pecans and fresh coriander.
I like to add sugar and salt to the pecans while toasting, but you can toast them dry.