By admin | February 10, 2012

By: Madeleine Ignon

I had a friend over for a quick lunch yesterday, which inspired me to make a healthy, hearty salad with some fresh produce. This is an extremely simple and fast recipe, and will keep in the fridge for a couple of days if you have leftovers.

With some major superfoods in it like kale and white beans, this salad will certainly fill you up and keep you going. A perfect light salad for the weekend!

Kale, White Bean, and Walnut Salad with Avocado Honey Mustard Dressing Recipe

Ingredients:
2 large bunches kale, rinsed and de-stalked
1 can white beans, rinsed (preferably organic)
1 cup crumbled goat cheese
11/2 cup walnuts
5 baby tomatoes, cut into slices

For the dressing:
Half a ripe avocado
3 tbsp Dijon mustard
2 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp honey
salt and pepper to taste

Method:

  1. Steam the kale, then toss it with the rest of the salad ingredients.
  2. Puree the dressing ingredients and add the mixture to the salad.
  3. Toss again and enjoy!

Photos: Madeleine Ignon

For more of Madeleine’s great recipes, follow me on Twitter (@MarcusCooks)

Directions

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