Wednesday, May 6, 2015

Southwest Kale Salad

80g shredded kale, stems removed (about 1/3 head of kale)
140g fresh mango, diced (about 1/2 mango)
1/2 cup canned black beans, rinsed and drained
1 medium tomato, diced
1/4 cup salsa
salt and pepper, to taste

To eat immediately: toss all ingredients in a large bowl. Serve.

To make for lunch the next day: pack shredded kale into an air-tight container. Toss mango, black beans, tomato, and salsa together in a separate jar. At lunch time, combine the kale with the toppings and shake together.

makes 1 serving
292 calories