In my last post for an African Pineapple Peanut Stew with Black Beans and Kale, I promised I would give you another recipe featuring many of the same ingredients in salad form, so here it is!
I started with a recipe I had bookmarked for avocado salad with a spicy peanut dressing and since I had leftover black beans, kale and pineapple from my last recipe, I added them all to the mix too. And instead of peanut butter, this dressing uses crushed up peanuts mixed with various spices.
I really liked this combination of fresh ingredients. I've always thought pineapple and avocados are meant for each other, and the black beans and lime juice went perfectly with them! This was also the first time I've tried shredding my kale and I thought it was a bit more manageable to eat this way.
This salad was a nice refreshing change from the heartier cold-weather soups and stews I've been eating lately, and it made a good lunch the next day too! I didn't try this, but I bet the leftovers would also make a great filling for a wrap!
Pineapple Kale Salad with Black Beans and Avocado
Inspired by my African Pineapple Peanut Stew with Black Beans, also adapted from Girl Cooks World
4 cups chopped kale leaves
2 cups diced fresh pineapple
1 can black beans, rinsed and drained
1 jalapeno, minced
2-3 tbsp chopped cilantro
2 avocados, diced
Juice of one lime
2 tbsp olive oil
4-5 tbsp peanuts
3/4 tsp smoked paprika
3/4 tsp cinnamon
3/4 tsp cayenne
3/4 tsp salt (or to taste)
1 tsp sugar
Shred the kale into thin strips using a knife. Combine the shredded kale with the diced pineapple, black beans, jalapeno and cilantro in a large bowl. Add the avocado, lime juice and olive oil and gently toss to combine.
Grind 3 tbsp of the peanuts until they are finely ground. Mix with the paprika, cinnamon, cayenne, salt and sugar.
Add the peanut-spice mixture to the salad and toss again until thoroughly mixed.
Garnish salad with remaining peanuts. Season with more salt and pepper if desired and serve with additional lime wedges.