2-Bean Avocado Salad with Jalapenos, Cilantro Dressing
This zesty salad combines kale, avocado, beans, and roasted capsicum with a creamy jalapeño & cilantro dressing. Perfect for a high-fiber, protein-packed meal.
Author Sarah Cobacho (plantbaes.com)
PREP TIME10 minutesminutes
COOK TIME0 minutesminutes
TOTAL TIME10 minutesminutes
Servings 2
Course Salad
Cuisine Plant-Based
Keyword 20 mins or less, avocado, beans, black beans, cilantro (coriander), easy breakfast, Fiber-Rich, Healthy, hemp seeds, High Protein, jalapeño, kale, lime, onions, soy yogurt, tomato
Blend the dressing ingredients including thick soy yogurt, cilantro, deseeded jalapeno, lime zest and juice, and a pinch of salt until smooth.
Add the chopped kale to a salad bowl, drizzle with olive oil, and a pinch of salt. Massage the kale using your hands until it softens.
Add the sliced roasted capsicum, cooked beans, chopped cherry tomatoes, grilled corn, pickled onions, hemp seeds, diced avocado, and the blended dressing to the kale. Mix well to combine all the ingredients, ensuring an even coating of the dressing. Serve immediately and enjoy your nutritious meal!
Video
Notes
You can use jarred roasted capsicum or roast fresh capsicum. Feel free to adjust the ingredients to your taste.
Nutritional Information - Per Serving
Calories 520kcal | Carbohydrates 79g | Protein 27g | Fat 15g | Sodium 288mg | Fiber 23g | Vitamin A 362IU | Vitamin C 277mg | Calcium 280mg | Iron 7mg