Kale & Jalapeño Salad

Ingredients

• 1/4 bunch coriander
• 1 tsp salt
• 3 tbsps olive oil
• 100 ml lime juice
• 4 cups chopped kale
• 50 g white corn
• 125 g black beans (canned)
• 1 1/4 cups cherry tomatoes
• 1 1/2 cups cooked quinoa
• 85 g goji berries
• 90 g pickled jalapeños
• 3/4 cup puffed rice

Directions

1. Put quinoa in boiling water once cooked, drain, and set aside.
2. Grill corn and cook puffed rice.
3. Add chopped kale, chopped coriander, chopped jalapeños, goji berries, black beans, and sliced cherry tomatoes into a large bowl.
4. Mix lime juice, salt, and olive oil for dressing in a separate bowl.
5. Once quinoa, grilled corn, and puffed rice are ready and cooled down, add them to the salad mix.
6. Add the lime dressing, and mix until well combined.
7. Ready to serve. Enjoy!