kale & wild rice salad with avocado, black beans, and a toasted sesame dressing

Some days you just need a little inspiration. 

A little nudge, a little hint, a little something that brings you to that ah-ha moment.  

Doing what I do, I am constantly looking for inspiration. Some days more than others. I'm sure you know those days. 

Sometimes I find inspiration in the most obvious places, by reading my always evolving list of favorite blogs, or opening up a go-to cookbook, or browsing the walls of pinterest.  

Sometimes I find it in less obvious places, like in the isles of a grocery store, or people watching on the subway.

Some days I am so overwhelmed by great inspiration that I want to change my life, redo my website, get a new wardrobe, redecorate our bedroom, and open up a little café.

Other days, I just cannot get inspired. And on those days it's best to shut down for an hour or three and take the dog for a long long walk. 

This salad, inspired by what was left in my refrigerator one day, is merely here to inspire you to switch up your salad routine.  Maybe you've never mixed kale and wild rice together, maybe you've never added rice to a salad ever, maybe you always make your dressing with olive oil.  

Maybe you make this salad every day already. I mean ... It's not impossible. 

You don't need me to tell you how to make a salad. But, maybe we can inspire each other to change it up once and a while, do something different, paint a wall red, and try new things. 


kale & wild rice salad with avocado, black beans, and a toasted sesame dressing 

This salad works well with all kinds of rice, grains, or lentils. It is best to prepare the rice or grain ahead of time (a day before) so this way you can throw the salad together easily. You can substitute a white bean over a black bean if you like. It's a very flexible, easy going salad.

2 people


1/2 cup of cooked wild rice
6-7 large kale leaves (preferably, dinosaur kale), finely chopped
1 avocado, diced
1/2 cup of organic black beans (canned or soaked overnight, and drained)

For the dressing:
3 tablespoons of toasted sesame oil
1 tablespoon of brown rice vinegar
1/2 tablespoon of tamari
1/2 lime, juiced

Optional toppings: sesame seeds, chopped chives, cracked black pepper


  • If your rice is not cooked already, start by cooking the rice according to it's instructions. 
  • While the rice is cooking, prepare the dressing.  Combine all of the ingredients in a small bowl, whisk together, and set aside. 
  • Then, prepare all of the vegetables for the salad and assemble.  
  • When the rice is done, allow it to cool slightly before incorporating it into the salad. 
  • Toss everything together with the dressing, add the optional toppings, and serve immediately. 


Jodi Moreno5 Comments