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Kale and Avocado Salad

Sauteed Kale, Bean, & Avocado Salad

  • Author: Michelle Cehn
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Total Time: 17 minutes
  • Yield: 2 Servings 1x
  • Category: Lunch
  • Method: Skillet
  • Cuisine: American
  • Diet: Vegan

Description

This sautéed kale salad is a delicious, healthy lunch and a delightful way to enjoy kale! We love making this sautéed kale with garlic and sesame to serve as a side, but it can easily be turned into a complete meal by adding protein-packed pinto beans, creamy avocado chunky, calcium-rich tahini, and served atop a filling bed of quinoa (or rice). 


Ingredients

Scale
  • 1 tablespoon of toasted sesame oil
  • 2 large bunches of curly kale, rinsed, stems removed, and roughly chopped into bite-sized pieces.
  • ¼ teaspoon of garlic powder (or two large cloves of garlic, minced)
  • ¼ teaspoon of sesame seeds (white or black)
  • ¼ teaspoon of salt (adjust to personal taste)
  • ¼ teaspoon of red pepper flakes
  • 1 can of pinto beans, rinsed and drained
  • 1 avocado, diced
  • 2 tablespoons of tahini
  • 2 cups of cooked quinoa (optional)

Instructions

  1. In a large sauté pan over medium heat, add the toasted sesame oil.
  2. Once hot, add the chopped kale and toss it with the oil using a spatula.
  3. Add the garlic powder (or fresh minced garlic), sesame seeds, salt, and red pepper flakes and mix it evenly with the kale. 
  4. Cook for about 5-7 minutes, regularly tossing frequently to prevent burning. Remove from heat. 
  5. Mix in pinto beans and diced avocado and serve atop quinoa (if desired). Top with a generous drizzle of tahini and enjoy!

Notes

Is your tahini too thick to drizzle? Mix in a tiny bit of water to thin it out. 

Keywords: gluten-free, soy-free, nut-free, lunch, side, kale, vegetarian, vegan, leafy greens