2 Cups fresh curly kale, chopped in small pieces
Juice of 1 small lemon
1 Tbsp olive oil
Sea salt to taste
1 Cup navy beans, previously cooked or canned and drained
1/4 Cup red onion or shallot, chopped
1/2 Cup orange mini tomatoes, sliced
1 mini cucumber, diced
1/2 Cup fresh cilantro, chopped
1/2 Cup fresh parsley, chopped
1/2 Hass avocado, cut in cubes
1 garlic clove, minced
1/4 Cup pine nuts
1 ear of corn, cut off the cob or about 1/2 Cup of frozen corn, previously cooked
1/4 Cup Feta cheese, crumbled
1/2 Cup Greek Kalamata olives, pitted
1/2 tsp ground cumin
1/4 tsp Cayenne pepper
Sea salt and ground black pepper to taste
In a large bowl, massage the chopped kale in the juice of lemon, olive oil, and a little bit of salt. Let it sit for about 5 min to let the kale soften and taste more delicious.
Then, toss all the other ingredients together, top off with FHK Spring dressing and enjoy with love!
Feel free to make your own version of Navy Bean, kale, and veggie salad by adding your favorite vegetables.