Sometimes I eat a salad because I’m in the mood for something refreshing and light, and other times its because I had French toast for breakfast and I figure I could use a little balance. I always grab some type of green when I grocery shop. Something that is versatile like spinach or kale because I can use it raw or cooked. As with all of my recipes, you can add more accessories to make it more filling or creative!
1.5 cups shredded raw kale
1 tbsp extra virgin olive oil
1 tbsp Balsamic vinegar
1/2 cup black beans (canned preferred)
1 tbsp jalapeño minced
Mix the shredded kale in a bowl with olive oil, balsamic, 1 to 2 tbsp lemon juice, sea salt to taste, and 1/4 tsp of paprika. Once mixed well, top with 1/4 cup cubed avocado, and 1 tbsp jalapeño. Simple and delicious!