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Kale and Avocado Salad
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Sauteed Kale, Bean, & Avocado Salad

This sautéed kale, bean and avocado 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). 
Course Lunch
Cuisine American
Keyword bean salad, kale salad, vegan lunch ideas
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 2
Calories 538kcal
Author Michelle Cehn

Ingredients

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

Instructions

  • In a large sauté pan over medium heat, add the toasted sesame oil.
  • Once hot, add the chopped kale and toss it with the oil using a spatula.
  • Add the garlic powder (or fresh minced garlic), sesame seeds, salt, and red pepper flakes and mix it evenly with the kale. 
  • Cook for about 5-7 minutes, regularly tossing frequently to prevent burning. Remove from heat. 
  • 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. 

Nutrition

Calories: 538kcal | Carbohydrates: 52g | Protein: 13g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 17g | Sodium: 321mg | Potassium: 891mg | Fiber: 13g | Sugar: 2g | Vitamin A: 340IU | Vitamin C: 12mg | Calcium: 71mg | Iron: 4mg