1 large bunch curly kale, rinsed, drained and dried well
3T extra virgin olive oil, divided
2 (15 oz.) cans kidney beans, rinsed and drained
1 c raw walnut halves
1 avocado, cut to 1 inch cubes and tossed in citrus juice
1T chia seeds, divided
zest and juice from one small valencia or navel orange
1 large navel orange, segmented and then segments/supremes cut into halves
2 tsp. honey or agave syrup
2 tsp. chives, finely minced
1/2 tsp. cumin
2 tsp. kosher or sea salt, divided
1/2 tsp. ground black pepper
finishing salt for garnish, optional
Instructions
After kale has been thoroughly dried, remove stems and leave kale leaves in rough, large pieces. Toss with 2 tsp. olive oil and place on baking sheet. Roast in oven @ 400F for 10 - 15 minutes, checking to be sure kale gets browned well but does not burn. Remove from oven and sprinkle with 1 tsp. salt. Set aside.
In small cast iron or non-stick surface skillet, heat walnut halves over medium-low heat, stirring regularly with wooden spoon until aromatic and lightly golden brown (5 - 7 min.). Remove from pan and set aside.
In small bowl, combine orange juice, orange zest, honey, chives, cumin, 1 tsp. salt, pepper, 3 tsp. chia seeds and 2 1/2 T olive oil. Whisk well to combine and emulsify to form chia dressing.
In small mixing bowl, combine kidney beans and chopped orange segments/supremes. Pour dressing over mixture and toss well to combine.
To plate salad, form bed of roasted kale leaves at base. Sprinkle evenly with dressed kidney/orange mixture. Top with avocado and toasted walnuts. To garnish, sprinkle remaining chia seeds and finishing salt over top.
Originally Submitted
11/9/2014
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