A simple and healthy salad: Kale Couscous Salad mixed with a lemon vinaigrette makes for a flavorful combination.
Course lunch, Salad
Keyword Kale Couscous Salad
Prep Time 25minutes
Total Time 25minutes
5cups (loosely measured; about 8 ounces)kale
1/3cupcouscous+ 1/2 cup water
1cupdiced mangoes(I recommend Honey mangoes!)
1cupdiced red pepper
1can (15 ounces)black beans
1/4cuproasted and salted sunflower seeds
1/4cup lemon juicefreshly squeezed is best
1 and 1/2tablespoonsapple cider vinegar
Salt and pepper
KALE: Start by removing the thick stems and then very thinly slice (ribbon) the kale. The smaller the shreds of kale, 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. Next, sprinkle some fine sea salt on top (about 1/2 to 1 full teaspoon) and use your hands to rub and massage the salt into the kale. Massage the kale for about a minute and 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.
COUSCOUS: Meanwhile, prepare the couscous according to the 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.
VEGGIES AND FRUIT: Remove the peel and pit of a mango and chop the fruit. Remove the stems and seeds of a red pepper and chop that as well. Drain and rinse the black beans. Remove the skin and pit of an avocado and thinly slice or chop if using.
DRESSING: In a jar with a lid, combine all of the dressing ingredients and shake until they are 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.)
ASSEMBLY: Toss completely dried kale with couscous in a large bowl. Add the mango, red pepper, black beans, avocado, and sunflower seed. Drizzle dressing (as much as desired) on salad and toss. Add any additional dressing as desired and serve.
Note 1: Storing the salad: 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 serving you are going to eat. This keeps the salad from getting soggy.