Recipe from
the book,
Plants For You by
Diana Goldman
(Somerset
Publishing)
Kale Salad with Mango & Black Beans
Serves 4
Ingredients - The Dressing
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon agave
- 2 cloves garlic, minced
- 1 teaspoon sea salt
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
Ingredients - The Salad
- 1 cup uncooked quinoa (3. cups cooked)
- 1 3/4 cups water
- 4 cups destemmed chopped kale, loosely packed
- 1/4 cup small diced onion
- 1 cup diced red bell pepper
- 1 15-ounce can black, pinto, or yellow eye beans, drained and rinsed (1. cups)
- 1 cup diced fresh mango, peach, or nectarine
- 1 ripe avocado, pitted, peeled, and diced
- 3/4 cup halved cherry tomatoes or chopped Roma tomatoes
- 2 tablespoons chopped fresh cilantro
- 1/2 cup toasted pumpkin seeds
- Lime wedges and/or hot sauce, such as Frank’s RedHot, Tabasco, or Cholula (optional, for serving)
To serve
- In a lidded jar or small mixing bowl, shake or mix together the dressing ingredients.
- Rinse the quinoa and transfer to a small saucepan. Add the water and bring to a boil. Cover, reduce to a simmer, and cook for 15 minutes or until all the water is absorbed. Remove from the heat and let cool. Spreading the quinoa out in a large bowl or on a baking sheet will speed up cooling.
- Add the cooled quinoa, kale, onion, pepper, beans, diced fruit, avocado, tomatoes, and cilantro to a large bowl.
- Add the dressing and toss to thoroughly combine. Top with the pumpkin seeds.
- Serve with lime wedges and hot sauce, if desired. A squeeze of lime brightens the salad and brings all the flavors together.
Recipe from the book, Plants For You by Diana Goldman (Somerset Publishing)
Om Magazine
First published in November 2009, OM Yoga magazine has become the most popular yoga title in the UK. Available from all major supermarkets, independents and newsstands across the UK. Also available on all digital platforms.
