With Summer upon us let’s dig into more green leafy salads. Here is the recipe for this nutrient packed rubbed kale and blackbean salad. Enjoy

SERVES 4

Ingredients:

  • 1 Cup Cooked Quinoa
  • 2 tins of Black Beans
  • 1 bunch kale
  • 1 tbsp pesto
  • 1 avocado
  • 80g toasted sunflower seeds or pepitas
  • Handful of cranberries
  • 1tbsp macadamia/coconut oil
  • Jalapeño sauce
  • Lime Juice

Method:

  1. Pull leaves off kale stem and place into a large bowl
  2. Rub leaves with macadamia oil or coconut oil with tips of fingers until leaves darken (should take 3 mins max).
  3. Mix pesto, black beans, quinoa and seeds into a separate bowl
  4. Mix pesto mix in with kale leaves.
  5. Top with diced avocado & cranberries.
  6. Season with as much Jalapeño sauce & lime juice as you like.
  7. Serve immediately, or can be kept for up to 3 days.

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