For us in Arizona the warmer weather has hit which causes a natural sway to cooler foods for meals. This salad has the creaminess of beans and avocado and the crunch and variety of different vegetables and seeds to keep it interesting. Lean cooked chicken can be added, if desired.
“Kale is rich in so many different things,” says registered dietitian and nutritionist Cheryl Harris, of Harris Whole Health in Fairfax, who notes that the cruciferous veggie — which is in the Brassica family, along with broccoli, cauliflower and cabbage — is an excellent, potent source of Vitamin K, Vitamin A, Vitamin C, fiber and carotenoids, and that’s just to start. For entire article Read Here.
Kale Bean Salad
2013-06-02 09:48:58
Serves 4
A yummy combination of greens, fresh vegetables, garbanzo beans and sunflower seeds with a light dressing.
Ingredients
- 4 cups chopped kale, stems removed
- 1 cup garbanzo beans, rinsed and drained
- 1 cup carrots, sliced thin
- 1 cup purple cabbage, sliced very thin
- 1 cup radishes, sliced thin and then slivered
- 3 cremini mushrooms, sliced thin
- 1 ripe avocado, chopped
- Chopped Cooked Chicken (optional)
- Raw Sunflower Seeds
- An oil and vinegar dressing of your choice.
Instructions
- Place all ingredients into mixing bowl and serve.
Notes
- Deliciously Inspired's Recipe for Easy Vinaigrette Dressing works well.
- Need to stretch this salad or not have such a strong kale influence serve on a bed of chopped romaine lettuce.
Deliciously Inspired http://www.deliciouslyinspired.com/
This one looks wonderful. I don’t use kale enough and it is so healthy. I’m hitting print!
Kim
Hi Kim,
Your comment made my day. Let me know what you think if you give it a try. Have a sweet day.
Debbie