Aero Kitchen› Salads
Italian Curly KaleSalads⏱ 20 minServes 2

Curly Kale & Black Bean Salad with Chipotle-Lime Dressing

Aeroveg Italian Curly Kale massaged into tender ribbons and tossed with black beans, charred corn, avocado and chipotle-lime dressing — a punchy Mexican salad in 20 minutes.

Curly Kale & Black Bean Salad with Chipotle-Lime Dressing
Aeroveg Italian Curly Kale is one of the few greens that genuinely improves when you massage it. The crinkled, slightly bitter leaves soften into silky ribbons after two minutes of firm hand-work — a technique that transforms a rough green into a salad base that holds bold dressing without wilting. Paired with black beans, charred corn and a sharp chipotle-lime dressing, it becomes a complete meal in its own right: filling, punchy, and quick.

Method

  1. Massage the kale. Place the torn Aeroveg Italian Curly Kale in a large bowl. Drizzle with ½ tsp olive oil and a pinch of salt. Massage firmly with both hands for 2 full minutes until the leaves soften, darken slightly and reduce in volume by about half.
  2. Char the corn. Heat a dry pan over high heat until very hot. Add the corn kernels and spread flat. Leave undisturbed for 2 minutes until the underside chars, then toss and cook for another 2 minutes. Set aside to cool.
  3. Make the dressing. Whisk together the olive oil, lime juice, chipotle paste, honey and garlic until well combined. Season generously with salt and pepper.
  4. Dress the kale. Pour the dressing over the massaged kale and toss to coat every leaf thoroughly.
  5. Add the beans and corn. Add the black beans and charred corn to the dressed kale. Toss gently to combine.
  6. Fold in the avocado. Add the diced avocado and fold in carefully to keep the pieces intact.
  7. Finish and serve. Top with crumbled feta, coriander leaves and pumpkin seeds. Serve immediately.
Aeroveg tip: The massage step is what makes Italian Curly Kale work in a salad. The curly, fibrous leaves need two full minutes of firm pressure to break down their texture — skip it and the salad will taste tough and overly bitter. Take the time, and you’ll be rewarded with leaves that are tender, silky and completely transformed.