Kale Couscous Salad
Kale Couscous Salad is a simple, nutritious mix of kale and couscous tossed in a zesty lemon vinaigrette. Fresh, flavorful, and perfect for any meal.
Servings: 4 servings
Cost: $6.34
Equipment
Ingredients
- 5 cups kale loosely measured; about 8 ounces
- 1/3 cup couscous plus 1/2 cup water
- 1 teaspoon olive oil
- 1 cup diced ripe mango I recommend Honey mangoes!
- 1 cup diced red pepper
- 1 (15-ounce) can black beans
- 1 small avocado diced, optional
- 1/4 cup roasted and salted sunflower seeds
Dressing
- 3 tablespoons olive oil
- 1/4 cup lemon juice freshly squeezed is best
- 1-1/2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon-style mustard
- Salt and pepper
Instructions
- Remove the thick stems of the kale and very thinly slice (ribbon) it. The smaller the shreds, the better! Once it’s all chopped, put it in a colander (or the base of a salad spinner) and give it a quick rinse. Sprinkle some salt on top (about 1/2–1 teaspoon) and use your hands to rub and massage the salt into the kale. Massage the kale for about a minute, then give it another quick rinse. Allow the kale to dry completely before using in the salad or spin in the salad spinner to quickly dry.
- Meanwhile, prepare the couscous according to package directions, using water and olive oil. Add water and oil to your smallest pot, bring to a boil, remove, stir in the couscous, cover with the lid, let steam a few minutes, remove lid, and fluff couscous with a fork.
- Remove the peel and pit of a mango and chop the fruit. Remove the stems and seeds of a red pepper and chop it. Drain and rinse the black beans. Remove the skin and pit of an avocado and thinly slice or chop if using.
- In a jar with a lid, combine all the dressing ingredients and shake until combined. Season to taste with salt and pepper; I add 1/4 teaspoon of each. (You may need to stir the honey into the dressing and shake it again.)
- Toss completely dried kale with couscous in a large bowl. Add the mango, red pepper, black beans, avocado, and sunflower seeds. Drizzle dressing (as much as desired) on salad and toss. Add any additional dressing as desired and serve.
Notes
Storage: If you don’t plan on eating all the salad the same day you make it, reserve the dressing and pour it only on the serving you are going to eat. This keeps the salad from getting soggy.
Nutrition
Serving: 1serving | Calories: 254kcal | Carbohydrates: 32.9g | Protein: 7.6g | Fat: 7.6g | Sodium: 279.2mg | Fiber: 7.5g | Sugar: 10.6g