• 3 cups kale of your choice (I used curly Kale in this photo)
  • 1 tsp cold pressed olive oil
  • 1 cup cooked quinoa
  • 1/2 cup fresh corn (1 ear of corn boil for ~5minutes, cooled and then with a knife slice kernels off cob)
  • 3/4 cup soaked (overnight) and cooked (on low boil for about 60minutes) black beans
  • 1/4 cup chopped purple onion
  • 1/2 ripe avocado, cubed pieces
  • 1/4 cup crushed walnuts
  • 1/4 cup fresh cilantro
  • 1/4 cup diced tomato


  • After thoroughly washing off kale, de stem the kale so that only the leaves remain. Cut the leaves into bite sized pieces.
  • Place leaves in bowl and drizzle olive oil over kale. Use a massaging technique to thoroughly coat all kale, for ~2minutes.
  • Slowly begin by mixing in the quinoa, black beans, corn, onion, crushed walnuts and cilantro.
  • Next, fill up a plate with your mixed salad and top with cubed avocado, diced cilantro and lime cilantro avocado dressing!
  • Serve immediately. Can be stored for up to a day in fridge if needed.
  • Yields about 3-4 hefty servings.