Kale is one of the healthiest leafy green super veggies on the planet! It is available in curly, ornamental, or dinosaur varieties and they all work fantastically in this delicious seasonal Fall/Winter salad. Not to mention that you are only limited by your imagination whe it comes to adding countless toppings to make this recipe even more amazing. Even if you hate green vegetables, we are sure you will LOVE this recipe!
- 1 Bunch Kale (stems removed and roughly choped into bite sized pieces)
- 4oz Crumbled Feta Cheese
- 1tsp Fresh Lemon Juice
- 1/8 Cup Balsamic Vinegar
- Salt & Pepper to taste
Some creative ideas:
- Combine all ingredients into a large bowl and knead with your hands (as if needing dough) until lightly broken down.
- Serve and ENJOY!!!!
- Include 4oz Almonds, 2oz Dried Unsweetened Cranberries, and replace Lemon Juice with Orange Juce for a holiday treat.
- Include 4 quartered fresh Figs and Walnuts for a sweet buttery treat.
Kale is a superfood to compete with all superfoods!
Its high concentration
of antioxidant vitamins, minerals, and phytonutrients have numerous health
benefits and including it into your diet on a regular basis may even
provide significant health benefits such as lowered cholesterol and cancer
protection.Just one little cup of Kale contains:
- 5 grams of Fiber
- 15% of the daily requirement of Calcium & Vitamin B6
- 40% of the daily requirment of Magnesium
- 180% of the daily requirment of Vitamin A
- 1020% of the daily requirment of Vitamin K
- as well as an excellent source of minerals including copper, iron, manganese, and phosphorus
With fresh avocado, crunchy cucumber and jicama, healthy quinoa, currants, pumpkin seeds, cilantro, mango lime vinaigrette, and much more - this fresh, filling, meal of a salad is sure to tickle your taste buds with an array of textures and unique flavor combos while filling your belly with happy contentment.
Try it tonight - You're sure to loooooove it!
1 cup chopped tomato
1 cup peeled, chopped cucumber
1 cup chopped jicama
1 cup chopped avocado
½ cup chopped red onion
½ cup coarsely chopped fresh cilantro leaves
4 tbsp. pepita seeds
4 tbsp. currants (may sub raisins)
2 tbsp. lime juice
½ tsp. sea salt
¼ tsp. pepper
2 cups mixed salad greens
4 cups cooked quinoa, cooled (may sub couscous)
8 cups water
1 cup black beans
1 cup pre-cooked shrimp, peeled and deveined or chicken, diced (leave out for a vegetarian/vegan option)
Mango lime vinaigrette:
1 cup chopped fresh mango
¼ cup Extra Virgin Olive Oil
¼ cup Agave Nectar syrup
¼ cup lime juice
1 tbsp. Apple Cider Vinegar
1 ½ tsp. sea salt
1 ½ tsp. grated fresh ginger
¼ tsp. ground cumin
Fresh mango, thinly sliced
1 tsp. cayenne pepper (optional)
1. Prepare quinoa: bring water to boil (2 cups of water per 1 cup quinoa). Add quinoa, reduce heat, cover, and simmer for 10-15 minutes. If any water remains, turn heat off and allow to sit to absorb remaining liquid. Cool to room temperature or remove premade quinoa from fridge.
2. Prepare salad dressing: place all vinaigrette ingredients in a blender and puree. Place in fridge to chill.
3. In a large bowl, combine tomato, cucumber, jicama, cilantro, avocado, red onion, and shrimp. Toss with lime juice, sea salt and pepper.
4. Add quinoa, dressing, and all remaining “salad” ingredients into the bowl. Toss thoroughly.
5. Distribute salad evenly onto serving plates/bowls then garnish with 2-4 slices fresh mango and lightly sprinkled with cayenne pepper.
*Adapted from Native Food's Ensalada Azteca*