Avocado, Bean and Burnt Kale Salad

Avocado, Bean and Burnt Kale Salad

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Avocado, Bean and Burnt Kale Salad
  • Avocado, Bean and Burnt Kale Salad
  • Avocado, Bean and Burnt Kale Salad
Avocado, Bean and Burnt Kale Salad

Avocado, Bean and Burnt Kale Salad

Cuisine

South American

Recipe Description

This hearty bean salad has a bit of heat from the chilli, a nutty earthiness from the tahini, and a citrus zing from the orange and lime. It uses kale, an ingredient I love for its versatility. When you ‘burn’ the kale correctly it goes crispy, adding a special textural element to this dish. 

Prep Time 20 Minutes

Cooking Time

Difficulty Easy

Ingredient List

2 avocados
100 g (3½ oz) cooked white beans
juice of 2 limes
40 g (1½ oz) tahini or almond butter
3 small Brazilian pimento chillies or 1 bird’s eye chilli, deseeded
60 ml (2 fl oz/¼ cup) grape seed oil
1 bunch curly kale, leaves roughly torn
120 g (4½ oz) toasted cashew nuts
Bean salad
300 g (10½ oz) cooked black-eyed peas
1 orange, diced
½ red onion, diced
½ bunch mint, shredded
1 red capsicum (bell pepper), diced
1 teaspoon mace
juice of 2 limes
60 ml (2 fl oz/¼ cup) olive oil

Recipe Steps

In a large bowl combine all the bean salad ingredients and set aside at room temperature. 

In a high-speed blender, mix the avocado flesh, beans, lime juice, tahini and chillies. Keep scraping down the sides to make sure it is smooth. 

In a large non-stick pan over a high heat, warm the oil and toss all the kale in. The idea is to actually slightly burn the kale, then set aside. Roughly crush the toasted cashews in a mortar and pestle.

To serve, swirl some of the avocado whip on each plate, pile some salad in the middle and cover with the kale. Then roughly scatter the cashew nuts all over the dish.

Sauce - Provided Pre-Prepared in the Atlas Box

Allergen Information

  • Nuts
  • Onion
  • Peanuts
  • Fish
  • Chilli
  • Wheat
  • Gluten
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