Nacho usual (boring) kale salad

INGREDIENTS

400g tin black beans, rinsed and drained

1 bunch of kale, thick stems removed and very finely shredded

1 tbsp lemon juice & pinch of sea salt (for massaging kale)

2-3 tablespoons extra virgin olive oil

1 clove garlic, finely chopped

2 tsp chipotle powder

1 tsp ground cumin

2 Lebanese cucumbers, seeds removed and diced

1 red onion, finely diced

1 red capsicum, thinly sliced on diagonal

2 avocados, diced

2 tbsp hemp seeds

1 cup manchego, finely grated 

1-2 handful mint, finely shredded

1-2 handful coriander, leaves picked

3-4 jarred jalapeño, diced (optional)

Sea salt & black pepper

Lime dressing

Juice of 2 limes

1/3 cup RW vinegar

1/2 cup EVOO

1 tsp honey

Sea salt & black pepper

METHOD

In a large bowl, massage together the kale, salt, a good drizzle of EVOO, and 1 tbsp lemon juice with your fingers for about 30 seconds – 1 minute. This helps to soften the tough fibres, making the kale easier to digest and its nutrients easier to absorb — and honestly, it’s worth the effort, especially with more mature leaves - us oldies need all the massaging we can get! Set aside.

In a frying pan over medium heat, add the remaining EVOO and the black beans. Once they’re heated through, add the garlic, cumin, and chipotle. Stir well until the beans are coated, the garlic is fragrant (but not burnt), and the spices are aromatic. Remove from heat and allow to cool to room temperature.

Return to the kale and add most of the remaining salad ingredients — cucumbers, capsicum, red onion, hemp seeds, herbs, jalapeños and the cooled black beans — and toss well with your hands. Then add the manchego and toss lightly again.

For the dressing, combine all ingredients in a jar and give it a good shake. Adjust seasoning and acidity to taste with extra vinegar, salt, or EVOO.

If you’re serving it straight away, this is the time to add the diced avocado and dressing. You probably won’t need it all — nobody likes a soggy salad — so add a little at a time until it’s just glossy and vibrant. Use your fingertips to toss gently so you don’t bruise the avocado.

Transfer to a lovely platter and serve alongside the corn chips — or crumble them right over the top for that perfect hit of chaos and crunch.

Buon appetito 🍋