Avocado Pineapple Kale Salad/Wraps with Black Beans and an avocado lime dressing
Aldi has a great deal on avocado $.29 this week and last week they had pineapples$.99 so since we can’t grow them, we really enjoy them when we get the chance. In addition to save money- soak black beans the night before, in the morning drain, add more water and cook for 2 hrs or until soft. Or you can use a large can of beans.
4 cups chopped kale leaves
1 Fresh diced pineapple- Skin and core removed
1 boc or bok Choi – chopped like celery
1 bag black beans, Soaked, rinsed and drained, refill water and cook until soft. Then drain water off. Or use a can of beans
1 jalapeno, minced/ or green chilies
1 bunch of cilantro chopped
4 avocados, dice 3 for salad (use one avocado in the dressing)
Juice of 3 limes
2 tbsp olive oil
1 tsp smoked paprika
1 tsp cinnamon
1 tsp cayenne
3/4 tsp salt (or to taste)
1 tsp raw sugar
Lime wedges for garnish
Tortillas, kale leaves or Swiss Chard can serve as a wrap for this salad, or it can be a stand alone salad as well!
Shred kale (after destemming cut into thin strips using a knife). In large bowl combine the shredded kale with the diced pineapple and one juice of a lime. Let sit while preparing the rest. Add Bok choi and cilantro, stir. After cooling and draining black beans add them along with avocado. With immersion blender, blend 1 avocado, jalapeno, juice of 2 limes, olive oil,smoked paprika, cinnamon, cayenne, salt and raw sugar.
Add the dressing mixture to the salad and toss again until thoroughly mixed.
Season with more salt and pepper if desired and serve with additional lime wedges. Use kale, swiss chard or tortilla as a wrap if desired!
( I updated this and took out the peanuts, I think it is better without the peanuts)
Served 6 adults and 8 kids