Avocado and Black Beans Kale Salad

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Average Rating: 5 | Rated By: 1 users

I love kale salads, especially during the warmer months. This version uses avocado and black beans. The light garlic vinaigrette is very important because it makes the other flavours more receptive. The parmesan cheese adds a slightly creamy taste making this salad spectacular. For vegan version replace Parmesan cheese with nutritional yeast, just as delicious. This salad is shockingly healthy! Enjoy

Ingredients

  • 1 large bunch of kale, stalks removed and thinly sliced
  • 2 avocados, peel and cut into large chunks
  • 13.5 oz. can black beans, drain and rinse
  • 2 Tbsp. Apple cider vinegar
  • 1/4 cup extra-virgin olive oil
  • 3 garlic cloves, minced
  • Pure sea salt and GF ground black pepper to taste
  • 1/2 cup grated Parmesan Cheese (for vegan option use 1/4 cup nutritional yeast)
  • Instructions

  • Add kale, avocados and black beans into a large bowl
  • Whisk together apple cider vinegar, olive oil and garlic. Pour over the salad and season with salt and pepper. Toss to combine and let stand for 10 minutes
  • Add parmesan cheese or nutritional yeast and toss once more


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