Avocado, Kale and Butterbean Salad
Prep time
Cook time
Total time
As we all know, kale is up there as one of natures 'superfoods'. It is high in iron, fiber, vitamin K and numerous other antioxidants and anti-inflammatories. Avocado offers a dense dose of vitamin E while butterbeans offer a vital source of protein for vegetarians.
Recipe type: Salad
Serves: Serves 2
  • 200g (7oz / 3 cups) roughly chopped kale
  • 3tbsp water
  • 2tbsp sesame oil
  • 2tbsp tamari (similar to soy sauce but gluten free and with a much more malty flavour)
  • 1.5 avocados
  • Juice of ½ a lime
  • 60g (2.1oz / ¼ cup) pumpkin seeds
  • 1tsp honey
  • 400g can of cooked butterbeans, washed and drained
  1. Warm the sesame oil in a pan and add the kale, water and tamari and heat over a medium heat until the kale starts to wilt and reduce in size. This should take around 2-3 minutes( I like to heat the kale only to the point where it has just softened and it still retains its 'curly' shape. However you can take it to the fully wilted stage and it will taste just as delicious).
  2. While the kale is cooking, mash the flesh of one whole avocado with a fork and stir through the lime juice.
  3. Once the kale is cooked, transfer it to a bowl and stir through the mashed avocado and set aside.
  4. In a pan (I use the same one as I cooked the kale in - anything for less washing up) toast the pumpkin seeds for a couple of minutes until they start to split and pop. Once they are just turning golden brown, add the honey to the pan and coat the pumpkin seeds. Remove from the heat and stir the seeds through the kale and avocado and finally stir through the butterbeans.
  5. Serve warm with the remaining avocado cut into slices or generous chunks for that added bit of texture.
Recipe by Clove Food Co. at http://www.clovefoodco.com/recipes/avocado-kale-and-butterbean-salad/