Couscous Kale Salad
Chelseas messy apron
Chelseas messy apron
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Ingredients

  • 15 mins Total time 15 mins Serves: 4-6 Ingredients 5 cups kale 1/3 cup couscous + 1/2 cup water 1 teaspoon olive oil 1 mango 1 small red pepper 1 can black beans 1/4 cup sunflower seeds Dressing 3 tablespoons olive oil 1/4 cup freshly squeezed lemon juice 1 and 1/2 tablespoons apple cider vinegar 3/4 tablespoon honey 1 teaspoon dijon Salt and pepper, to taste Instructions Thoroughly wash and briefly massage the kale under cold water. Chop and measure. To measure five cups, pack the kale in a measuring cup. Rinse the kale one more time and dry. Meanwhile prepare the couscous according to package directions using the water and olive oil. Remove the peel and pit of a mango and chop it up. Remove the stems and seeds of a red pepper and chop that as well. Drain and rinse the black beans. In a tighly re-sealable jar, combine all of the dressing ingredients and shake until they are combined. Pour a small amount of dressing over the prepared kale. Using your hands, massage the dressing into the kale. (Read post for importance of this step.) Pour the rest of the dressing (or as much as desired) over the kale and mix well. Add in the mango, red pepper, and black beans. Stir in the sunflower seeds right before serving. Enjoy immediately. Notes If you don't plan on eating all of the salad the same day you make it, reserve the dressing and pour it only on the plate you are going to eat. This keeps the salad from going bad/soggy. 3.2.2708
  • 30 minutes

Instructions

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