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Cumin Kale Salad

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If you have been digging around Nouveau Raw,  you have surely noticed that desserts are high on my creation list!  I am going to give it some good effort to start creating more savory dishes that don’t involve nuts.  Personally, my digestive system doesn’t seem to handle nuts to well, so I am putting forth my best effort in finding nut free recipes.  This salad is full of flavor and it is very filling!  You could easily add your own seasoning in it as well.  I just love cumin with the kale.

Look for kale with firm, deeply colored leaves and moist hardy stems. Kale should be displayed in a cool environment since warm temperatures will cause it to wilt and will negatively affect its flavor. The leaves should look fresh, be unwilted, and be free from signs of browning, yellowing, and small holes. Choose kale with smaller-sized leaves since these will be more tender and have a more mild flavor than those with larger leaves. Kale is available throughout the year, although it is more widely available, and at its peak, from the middle of winter through the beginning of spring.

To store, place kale in a plastic storage bag removing as much of the air from the bag as possible. Store in the refrigerator where it will keep for 5 days. The longer it is stored, the more bitter its flavor becomes. Do not wash kale before storing because exposure to water encourages spoilage.

Ingredients:

  • 6.5 oz kale, de-steemed (this was 1 bunch)
  • 1 Tbsp lemon juice, fresh
  • 1/2 Tbsp cold pressed olive oil
  • 1/4 tsp sea salt
  • 2 Tbsp onion, diced
  • 1/4 tsp cumin, ground
  • 1/8 tsp red pepper flakes
  • Cherry tomatoes, diced

Preparation:

  1. Using your food processor, place 1/2 of the kale in the bowel and run until the kale is broke down into small bits.  Be careful to not over processes so it becomes soupy.  You want small bites size pieces.
  2. Remove kale, placing it into a medium-sized bowl and process the 2nd half of kale in the same manner. Place in bowl with the other kale.
  3. Add in the salt, olive oil and lemon juice.  This is a time to massage your kale.  Using your hands, literally massage it.  This will cause it to break down making it more palatable and digestible.  The salt and lemon juice help to soften it as well.
  4. Add in the remaining ingredients and mix well.
  5. Serve!  This will make 2 servings or 1 nice hearty salad for a lunch or dinner.

Tip:

  • I topped my salad with some Coconut “Bacon” Bits, which was delicious!
  • Great additions: raisins, pine nuts, avocado!

Nutritional Data:

Brought to you by Fitbit

  • Calories 179 calories
  • Fat 8.5 grams
  • Fiber 6 grams
  • Carbs 24 grams
  • Protein 7.2 grams

The numbers above reflect only the base of the salad.  You will have to calculate the additions that you may add.

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Cumin Kale Salad

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2 thoughts on “Cumin Kale Salad

  1. Elzbieta says:

    Hi, where did you get that mini white bowl?

    • amie-sue says:

      lol Elzbieta… your in luck that I can remember… Cost Plus or otherwise known as World Market (seen them called both). Do you have those stores in your local area? Here is there web-site: http://www.worldmarket.com/ I skimmed through their site but didn’t see this exact bowl on there, but I have had this for years. They do have some neat ones so take a peek. :) Have a great day, amie sue

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