We have become old professionals when it comes to mixing the perfect kale salad. After all, the dark leafy green is great for digestion, filled with antioxidants, and even has more calcium than milk. There are also many varieties, each with their own flavor and ideal uses. At this point, you might not think that there is a lot new to try in the world of kale salads – but let’s introduce you to our newest favorite.

This new version of our lunch option is taken from Chetna Makan’s upcoming cookbook: Chetna’s 30 Minute Indians. It calls for Cavolo nero, a variety of kale from Tuscany that has a slightly spicier taste than some other varieties. But the real star of this salad is not the kale, but the artful mix of ingredients. “All the different textures and flavors of kale, carrots, beans and cashew nuts harmonize really well with a little spice,” Makan writes in the introduction to the recipe.

The nutrient-rich beans in this salad, adzuki beans, are the perfect balance with finely chopped kale. Sometimes known as red beans or red mung bean, they’re packed with nutrients like fiber and protein, and actually contain nearly 30 types of antioxidants as well. While the recipe calls for sunflower oil, we recommend choosing an alternative healthy edible oil whenever possible.

Cashews add crispness and a little more protein, and carrots, red onions, and loads of spices make this a super flavorful alternative to a simpler salad. “This is one of those recipes that can be served warm with rice and dal,” writes Makan, “or at room temperature as a salad with some bread and also as part of a grill spread.”

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