Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Our family loves this when we are in the mood for something healthy and satisfying. Even my meat-loving husband loved it! My vegetarian daughter thought this was awesome too. Next time I might try adding cranberries, or substituting pepitas for the pecans.

Recipe Summary

prep:
25 mins
cook:
3 mins
total:
28 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Jalapeno-Lime Dressing:
Salad:

Directions

Instructions Checklist
  • Whisk olive oil, lime juice, jalapeno pepper, honey, cumin, coriander, and sea salt together in a bowl until dressing is smooth.

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  • Place kale in a bowl and sprinkle sea salt over kale. Massage salt into the kale until leaves are darker in color and fragrant. Drizzle enough dressing over kale to lightly coat. Gently fold in black beans, avocado, and feta cheese.

  • Place pecans into a skillet 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 cilantro.

Cook's Note:

I like to add the sugar and salt to the pecans while toasting, but if you want to make it even healthier you can toast them dry.

Nutrition Facts

320 calories; protein 10.2g; carbohydrates 23.8g; fat 21.8g; cholesterol 16.7mg; sodium 751.7mg. Full Nutrition
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