Kale salad with feta cheese, black beans, asparagus, cherry tomatoes and fresh parsley

This is a super easy very tasty high nutritious sallad packed with antioxdants and fibres.

Prep time: 15 min

Servings: 2-4 people

You need:

Organic black beans- precooked in a BPA free can or a glass jar.

(If you use dried beans make sure to soak them in water overnight before cooking them)

Bunch of organic broccoli steams

Bunch of fresh leaf parsley

Cherry tomatoes

Bunch of fresh green asparagus

Kale salad

High-quality feta cheese - organic if possible

Do this:

Wash all vegetables and rinse black beans in cold water.

Chop the edge of asparagus cut into cm size pieces. Cut cherry tomatoes in half. Cut and then massage the kale to make it softer (and easier to chew). Chop the leaf parsley.

Cook the asparagus quickly in a pan on high heat with unflavoured coconut oil or light olive oil, salt and pepper. They should be crispy and not overcooked.

Put together the salad starting with the kale, black beans, cherry tomatoes and last add asparagus and the feta cheese on the top.

Serve with drizzled organic virgin olive oil, salt and pepper or with a dijon mustard dressing.