Cucumber Dill Kale Salad

January 3, 2012 by Leanne Vogel November 8, 2017

A low-fat tangy dill dressing smothers the kale and cucumber in this light and delicious salad.

Ingredients

• 1 cup cooked black beans
• 1/2 cup tangy dill dressing
• 2 bunches of kale – yield 4 cups
• 1/2 English cucumber, sliced with a vegetable peeler
• 1 whole carrot, diced
• 4 green onions, diced

Instructions

1. Rip kale into bite-sized pieces and steam for 45-60 seconds, just to soften. Drain if needed, and place in a large bowl.
2. Add remaining prepped salad ingredients and stir to coat.
3. Store leftovers in the fridge in an airtight container for 1-2 days. The kale gets a bit wilted at the two day mark, but makes a great filling for sandwiches, wraps, or a topping to scrambled eggs!

Nutrition Information Per Serving