Ingredients and Weight:
- 2 bunches kale (12 ounces), washed and torn into bite-sized pieces
- 2 ripe avocados (12 ounces), peeled, pitted, and sliced
- 1 can (15 ounces) black beans, rinsed and drained
- 1/2 cup red onion, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup pumpkin seeds
Dressing:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon ground cumin
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
None
Difficulty Level:
1 (simple)
Preparation Method Steps:
- Combine the kale, avocado, black beans, red onion, cilantro, and pumpkin seeds in a large bowl.
- In a separate bowl, whisk together the olive oil, lemon juice, honey, cumin, salt, and pepper.
- Pour the dressing over the salad and toss to coat.
- Serve immediately.
Nutritional Information:
Per serving (1 cup):
- Calories: 250
- Fat: 16 grams
- Carbohydrates: 24 grams
- Protein: 7 grams
- Fiber: 7 grams
Dish Characteristics:
- Fresh and vibrant
- Packed with nutrients
- Light and refreshing
- Suitable for American taste buds
User Comments:
- "This salad is so delicious and healthy! I love the combination of textures and flavors."
- "I've made this salad several times now and it's always a hit at parties."
- "I love that the ingredients are all easily available in supermarkets."
- "This salad is a great way to get your daily dose of vegetables."
- "I've been eating this salad for breakfast every day and it's really helped me boost my energy levels."
Special Precautions and Tips:
- If you can't find kale, you can substitute spinach or arugula.
- To make the salad more flavorful, you can add a grilled steak or chicken breast.
- To make the salad more creamy, you can add a spoonful of Greek yogurt or sour cream.
- If you're allergic to nuts, you can omit the pumpkin seeds.
- To make the salad ahead of time, prepare it up to 24 hours in advance and store it in the refrigerator. Just be sure to toss it again before serving.
