Southwestern kale salad
Experience a burst of flavors with our Southwestern kale salad. Tantalize your taste buds with a fusion of fresh veggies and zesty spices in every bite.
Ingredients:
- 2 bunches kale
- 1 Lemon, juiced
- 2 Limes, juiced
- 1/4 cup + 4 TB olive oil
- 4 ears, fresh corn
- 2 15.5 oz cans black beans, rinsed and drained
- 1 red pepper, chopped
- 1 large shallot, minced
- 5 scallions, chopped
- 3 fresh tomatoes, chopped
- 6 -8 pickled jalapeño slices, minced
- 1 large bunch cilantro, stemmed and chopped
- salt/pepper
- ripe avocado
Instructions:
- Rinse kale thoroughly, discard stems, and finely chop.
- Mix kale with lemon and lime juice along with 4 tablespoons of olive oil. Gently massage kale and let it sit for a few hours, stirring occasionally. (The acidity from the citrus helps tenderize the kale.
- Separate corn kernels from the cob and steam or microwave them until slightly cooked.
- Once the kale has wilted, incorporate the rest of the ingredients, season with salt and pepper to your liking. Allow it to sit for another 30 minutes to enhance the flavors. Top with diced avocado before serving.
Summary:
- Calories: 1779 kcal
- Fat: 122 g
- Protein: 40 g
- Carbs: 174 g
- Potassium: 5018 mg
- Magnesium: 432 mg