Winter can be difficult time to eat healthy. I will be the first to admit that when the weather gets cold, I really don't want to do much but crawl under and blanket and wait it out.
But I don't let the weather get me down. Instead I try and find delicious, fresh food that is both healthy and comforting, and this salad delivers just that!
Kale and beets are in their prime right now and my garden is spilling over with both. Yet again, I can't really take much credit for this recipe, since I really just put Mother Nature seasonal specialty in a bowl.
Let me tell ya, this salad hits the spot, even on the coldest winter day!
Even though it isn't served warmed these ingredients just cut the chill somehow. Plus, I used already cooked beets (but they don't take long to cook if you have to, or you can used canned) and canned beans to make this recipe ready in a snap. So you won't have to be out from under that cozy blanket for long.
I actually hold off on tossing in the beets until the rest of the salad is ready. Then I lay the sliced beets on top to keep my salad nice and pretty. But if you would like a pink salad, toss it right in.
Don't skip the seeds here, because they add and important crunch!
Enjoy and stay warm, my friends.
Kale & Black Bean Salad with Beets, Pepitas & Avocado
Prep Time: 20 mins
Cook Time: 0 mins
Ingredients
- 8 stalks of kale, washed, dried and destemmed
- 1 cup red cabbage thinly shredded
- 1 Tbls. Olive Oil or Coconut Oil
- 1 tsp. soy sauce
- 2 Tbls. raw tahini
- juice of 1 lemon
- 1 can of black beans, drained and rinsed
- 2 medium beets, cooked, peeled and cubed
- 1 avocado cubed
- 1/8 cup pepitas (pumpkin seeds)
- 1 Tbs hemp seeds, or seseme seeds
Instructions
In a large bowl tear the kale into bite sized pieces.
Add the shredded cabbage to the bowl, and admire the beautiful color combo.
Add the oil, tahini, soy sauce and lemon juice to the bowl and, using your hands, begin to massage the leaves until the dressing ingredients are well mixed, coating the levels and the kale begins to soften. Set aside for about 15 minutes up to overnight if desired.
To the bowl of kale add the beans, beets, avocado & pepitas. Toss to incorporate.
Sprinkle the top with seeds to garnish. Serve immediately.
