Kale Salad
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

  • 1
    In a lidded jar or small mixing bowl, shake or mix together the dressing ingredients.
  • 2
    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.
  • 3
    Add the cooled quinoa, kale, onion, pepper, beans, diced fruit, avocado, tomatoes, and cilantro to a large bowl.
  • 4
    Add the dressing and toss to thoroughly combine. Top with the pumpkin seeds.
  • 5
    Serve with lime wedges and hot sauce, if desired. A squeeze of lime brightens the salad and brings all the flavors together.
Copy of Plants for You cover

Recipe from the book, Plants For You by Diana Goldman (Somerset Publishing)

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