My latest love – Kale Salad. I am experimenting with all kinds of recipe variations and different kinds of Kale. Here is a recipe for kale avocado salad topped with rosemary infused white beans and parsley.
Kale Avocado Salad with Rosemary infused White Beans
Serves Two
Ingredients:
- 2 cups of curly Kale, chopped fine
- Juice of 1/2 lemon
- 1/2 tsp sea salt
- 1/2 cucumber, peeled and thinly sliced
- 2 Tablespoons olive oil
- 2 Tablespoons of dried rosemary
- 1/2 can Great Northern White Beans, drain
- 1/8 cup of pine nuts, toasted
- 1/2 avocado, cubed
Dressing:
- 1/2 lemon
- 1/8 cup olive oil
- 1/2 tsp dijon mustard
- 1 tsp balsamic vinegar
- 1/8 cup olive oil
- splash of light agave nectar
- salt and pepper to taste
Directions:
- Place kale in a large bowl and sprinkle sea salt over kale, add lemon juice and using hands, mix kale to thoroughly coat. Add cucumber, toss together, set aside
- In a small skillet, over medium-high heat, add olive oil and rosemary. When hot, add white beans, reduce heat and sauté for 5 minutes, gently stirring occasionally
- Add beans over kale salad
- Dressing1 : Mix together the lemon juice, olive oil and mustard – whisk
together and pour over kale salad, mixing together all ingredients - Wipe skillet with a paper towel to remove oil. Add pine nuts and toast for a few minutes over medium heat, until slightly brown / toasted. Add pine nuts to the salad.
- Dressing #2: Next, mix together balsamic vinegar, olive oil and agave nectar, whisk together an pour over entire salad, lightly mixing all ingredients together
- Top with avocado, salt and pepper to taste
