Southwest Baby Kale Salad with Cumin-Ginger-Sage Dressing & A Giveaway

5 from 1 reviews



For the salad

  • 5 ounces baby kale
  • 1/2 cup canned black beans, drained and rinsed
  • 1/2 cup white corn kernels
  • 1/2 cup chopped red bell pepper
  • 1 stalk green onion, chopped
  • 1 ripe avocado, diced
  • 2 hard boiled eggs, chopped

For the dressing

  • 1" piece of ginger, peeled and grated
  • 5 cloves garlic, minced (I only used 2)
  • 8 fresh sage leaves, chopped
  • 1/2 cup grapseed or olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup balsamic vinegar
  • 1 tablespoon ground cumin


To prepare the salad

  1. Add the kale, black beans, corn, red bell pepper, green onion, avocado, and eggs in a large bowl and toss to combine.

To prepare the dressing

  1. Combine the ginger, garlic, sage, oil, vinegar's, and cumin in a blender and blend until smooth. Serve alongside the salad.
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