Mex­i­can Kale & Bean Salad with Av­o­cado Dress­ing

Clean Eating - - RECIPE INDEX -


This bowl packs a lit­tle of ev­ery­thing for a light yet sat­is­fy­ing lunch or din­ner that will keep your taste buds guess­ing with every sin­gle bite.

1 bunch kale, thick stems re­moved and thinly sliced 2 ears corn, cooked and ker­nels re­moved 1 orange or red bell pep­per, juli­enned

1 15-oz BPA-free can black beans or chick­peas, drained and rinsed 2 cups cherry or grape tomatoes, halved 2 cups blanched and drained green beans, halved

smoked pa­prika or ground chipo­tle pep­per, op­tional DRESS­ING 1 av­o­cado, peeled and pit­ted 1 cup whole-milk Greek yo­gurt 2 tbsp fresh lemon juice 1 tsp ground cumin 1 clove gar­lic, roughly chopped ¼ tsp sea salt 1/8 tsp ground black pep­per

1. Di­vide kale among 4 con­tain­ers. Top kale with mounds of corn, bell pep­per, black beans, tomatoes and green beans. (Al­ter­na­tively, layer all veg­eta­bles in a glass jar with a lid.) Sprin­kle smoked pa­prika over veg­eta­bles (if us­ing).

2. In a blender or small food pro­ces­sor, blend all dress­ing in­gre­di­ents. Store dress­ing in a sep­a­rate con­tainer and toss with salad just be­fore serv­ing.

PER SERV­ING (1/4 of recipe): Calo­ries: 341, To­tal Fat: 12 g, Sat. Fat: 3 g, Mo­noun­sat­u­rated Fat: 7 g, Polyun­sat­u­rated Fat: 2 g, Carbs: 46 g, Fiber: 14 g, Sug­ars: 16 g, Pro­tein: 18 g, Sodium: 255 mg, Choles­terol: 8 mg

Swiss Chard Lasagna (SEE RECIPE, P. 78)

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.