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Plant-based Mexican Kale Salad: gluten-free, protein rich and vegan

This is a recipe for a gluten-free and vegan Mexican Kale Salad with Black Beans and a Maple Lime Vinaigrette. It is one of my favorite salads as it is so easy-to-prepare, flavorful and satisfying. It uses a technique that my daughter calls “life changing”. Massaging the kale transforms the greens from bitter and grassy to tender and slightly sweet.

On my YouTube Channel, I demonstrate the preparation of this salad and discuss its nutritional content. It is protein, calcium and iron rich and relatively low in calories.

 

You can watch the video here:

 

https://youtu.be/c3ABZknnAwI

 

Mexican Kale Salad
Print Recipe
Servings Prep Time
4 20
Servings Prep Time
4 20
Mexican Kale Salad
Print Recipe
Servings Prep Time
4 20
Servings Prep Time
4 20
Ingredients
For the dressing
Other ingredients
Servings:
Instructions
For the dressing
  1. In a glass jar or medium bowl, shake or stir together the dressing ingredients.
For the rest of the salad
  1. Place the kale in a large bowl. Pour the dressing over the kale. Massage with your hands for 1-2 minutes until the kale begins to soften. Add the remaining salad ingredients and toss to combine.
Recipe Notes

This salad holds up well in the refrigerator for a day or two, if you don't mind browned avocado.

 

© 2017 Beantown Kitchen- Reprint only by permission of the author

 

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5 thoughts on “Plant-based Mexican Kale Salad: gluten-free, protein rich and vegan”

  1. This is the best yet, I think, Diana! Though they’re all great, I am looking forward to living on the kale salad!

  2. Made this tonight but only had lettuce, no kale…still super and the dressing is delicious! My husband and I ate the whole bowl. Love watching the video…I am a visual learner so makes it super easy to do.

    Keep the videos and recipes coming!!

    SRL

  3. I added mango to the salad. Delicious! Made it for a big family get together and it was a hit- Thanks Diana!

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