Kale is not a vegetable associated with Mexico, however, if the Mexicans cooked with it, we reckon this is what they would create.
This beautiful salad combines the punchy ﬂavours of lime, chilli and cumin with creamy avocado, nutritious kale and black beans. A small amount of coconut adds sweetness and brings balance to this dish. Just don’t forget to top it with Mild Chilli seeds for that added crunch. Kale is a nutritional powerhouse, containing a whole host of vitamins and minerals, including Vitamins A, C, E and K as well as folate, niacin and magnesium. A cup twice a week is an ideal intake so give this nourishing recipe a go to kick-start your week.
Ingredients (Serves 2)
1 tin of black or kidney beans
1 tablespoon of desiccated coconut
1/4 teaspoon cumin
2 teaspoons of olive oil
2 spring onions, sliced
1/2 red chilli, ﬁnely sliced
sea salt and black pepper to season
Torn leaves of 2 stems of curly kale (or two large handfuls of kale)
Juice of half a lime
Liberal amounts of tasty toasted Mild Chilli seeds
Add the coconut and cumin to a small pan and toast over a medium heat for a couple of minutes. The coconut should be turning golden brown and become more fragrant. This process intensiﬁes the ﬂavours.
Drain the beans, add to a bowl and stir in the coconut/ cumin mix, sliced spring onions, chilli and olive oil. Season well with sea salt and black pepper and give it another stir.
In another bowl, squeeze the lime juice over the kale and “massage” until the volume of kale reduces by a third. This process breaks down the otherwise hardy leaf vegetable that is kale and infuses it with the ﬂavour of lime to a greater extent.
To assemble, divide the beans and kale between two plates. Top each with half an avocado and a generous sprinkling of chilli seeds.