November 27, 2011

Pineapple Kale Salad with Black Beans and Avocado

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.

Makes 4 servings (I only made half the recipe for 2 servings)

This is my submission to this week's Wellness Weekend at Diet, Dessert & Dogs


  1. Ooo, I'm saving this recipe. It's right up my alley! I've been cutting out dairy and gluten from my diet (not my blog, but personally) and this is just the kind of meal I love. Thank you!

  2. I adore raw kale in salads. I have never thought to pair it with pineapple though, what an inspired idea! Great job.

  3. YUM! This looks fabulous. I love black beans in salad!

  4. Thanks everyone! @Jen @ Savory Simple - I'm always happy when I can provide a recipe that suits specific dietary needs, and @Dara - I'm glad the recipe could inspire you to try new ingredients together! @Tanya @ Dine, Dash, and Deadlift - I hardly ever eat black beans, but after making two black bean dishes that I really liked, I'll have to start using them more often!

  5. Looks great! I like how the black beans make this a heartier salad. :)

  6. Absolutely gorgeous, sharing over at our facebook page @Angels By the Sea. thankyou!

  7. Thanks @janet @ the taste space! And thank you @Samantha Honey for sharing the recipe on your site! I'm glad you like it :)

  8. Yumm! This looks so delicious. I haven't thought of combining those favors. Unfortinately I'll have to make it without the avocado, I'm allergic. Definitely putting it on my list of dinners to make.

  9. @Danielle@ Gluten and Dairy Free Living Thank you! I'm glad you're still willing to give it a try...I loved the avocado, but I think it would still taste really good without it!

  10. This was a home run for our Sunday dinner!

    1. So glad to hear that - thanks for letting me know!



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