Best Black Kale Salad Recipes

KALE, AVOCADO, AND BLACK BEAN SALAD

Steps:

• Whisk olive oil, lime juice, jalapeno pepper, honey, cumin, coriander, and sea salt together in a bowl until dressing is smooth.
• Place kale in a bowl and sprinkle sea salt over kale. Massage salt into the kale until leaves are darker in color and fragrant. Drizzle enough dressing over kale to lightly coat. Gently fold in black beans, avocado, and feta cheese.
• Place pecans into a skillet and sprinkle sugar and 1/8 teaspoon salt over pecans; cook and stir over medium-low heat until fragrant and sugar is dissolved, 3 to 5 minutes. Cool pecans and chop.
• Distribute salad among serving bowls and top with toasted pecans and cilantro.

BLACK RICE, BEET AND KALE SALAD WITH CIDER FLAX DRESSING

Steps:

• Preheat oven to 400 degrees. Add beets to a sheet of parchment-lined foil. Crunch into a ball. Roast for 1 1/2 hours, until tender. Cool until comfortable to handle. Cut beets into bite-sized pieces or wedges. Add to a large bowl.
• In a medium pot, add rice and 1 1/3 cups water. Bring to a boil, reduce to a simmer, cover and cook for 40 to 45 minutes. Fluff with a fork and add to beets, along with kale and pecans.
• In a small bowl, whisk together all dressing ingredients or shake in a jar. Add to salad. Toss to combine, cover and refrigerate for at least 3 hours (overnight is best). Before serving, taste and adjusting seasoning if desired.
• This salad will keep in the refrigerator for 3 to 4 days.

BLACK RICE, BEET & KALE SALAD WITH CIDER FLAX DRESSING RECIPE - (4.3/5)

Steps:

• Preheat oven to 400°F. Add beets to a sheet of parchment-lined foil. Crunch into a ball. Roast for 1 1/2 hours, until tender. Cool until comfortable to handle. Cut beets into bite-sized pieces or wedges. Add to a large bowl. In a medium pot, add rice and 1 1/3 cups water. Bring to a boil, reduce to a simmer, cover and cook for 40 to 45 minutes. Fluff with a fork and add to beets, along with kale and pecans. In a small bowl, whisk together all dressing ingredients or shake in a jar. Add to salad. Toss to combine, cover and refrigerate for at least 3 hours (overnight is best). Before serving, taste and adjusting seasoning if desired. This salad will keep in the refrigerator for 3 to 4 days.

BLACK KALE AND BLACK OLIVE SALAD

Steps:

• Combine the kale, olives and cheese in a large bowl. Drizzle with the oil and vinegar, sprinkle with salt (not too much) and lots of pepper, and toss
• Taste and adjust the seasoning if necessary. Serve immediately or refrigerate for up to an hour.

KALE, BLACK BEAN AND PUMPKIN SEED SALAD

Steps:

• 1 Cover beans with water in large pot and bring to boil. 2. Cut slits in onion and insert bay leaf and clove, add to pot. 3. Turn heat down and let beans bubble gently, cover, stir occasionally. 4. When beans begin to soften (30-40 minutes or longer, depending on length of soak), add salt, pepper and chopped kale (and water if necessary). Cook 20-30 minutes until beans and kale are tender. Add garlic and stir. 5. Remove the onion. With laddle, remove excess water (or strain but make sure to retain some of the cooking liquid, and add back to beans & kale). 6. Let cool. Taste and adjust seasoning. 7. Add pumpkin seeds and pumpkin seed oil. Mix and serve. (When making ahead, refridgerate after step 6).

KALE, BLACK BEAN AND BEET SALAD

Steps:

• Put olive oil in a large skillet, add the garlic, and turn the heat to medium. Cook until you can smell the garlic, 3-5 minutes. Toss kale into skillet and let it cook till it just begins to wilt - just a few minutes. Warm beans in a small saucepan over low heat. Fill a deep skillet or saucepan with about 4 inches of water, along with a big pinch of salt and turn the heat on high. When the water boils, turn it down to a simmer. Crack each egg into a small glass bowl individually and gently slide the egg from the bowl into the barely bubbling water. Set a timer for 2 minutes. With a slotted spoon, remove the egg and place it on a paper towel to absorb the moisture while you assemble the salad. Divide the still-warm kale onto the plates, top with a spoonful (or two) of the black beans and the same amount of beets. Carefully place a poached egg on top of each salad. Sprinkle with blue cheese, add dashes of sea salt and pepper, and lightly drizzle with balsamic vinegar. Per serving, based on 2: 575 calories, 24 g fat, 51 g carbohydrates, 28 g protein, 233 mg cholesterol, 661 mg sodium, 16 g dietary fiber, 38 percent of calories from fat.

BLACK KALE SALAD

Steps:

• Chop all the vegetables (rinse the leeks, kale and cabbage but don't dry them).
• Warm 2 tablespoons of the oil in a heavy, wide skillet.
• Add the onions and leeks, and cook over medium-low heat until the onion is soft but not browned, about 12 minutes. Add the kale, cabbage, garlic, parsley and salt. Cook with the heat on low and the pan covered until the vegetables are soft and the volume greatly reduced, about 30 minutes.
• Add the beans, along with a cup or two of their cooking liquid. Simmer until the greens are completely tender, and season with salt and pepper. Serve with, or over, garlic-rubbed toast, drizzled with olive oil.