Lately I’ve been doing a series on YouTube called #MeatFreeMondays and it’s been an overwhelming success with fans, though some of the recipes are not necessarily “Caribbean”. The following Kale Salad is one of those demos I shared a while back… which in my humble opinion is one of the best ways to put Kale to use. Kale can be somewhat tough, so by bruising the leaves it breaks down some of the fiber and makes it much more delicious. Especially with the quick vinaigrette we’ll dress it with.
You’ll Need…
1 bunch Kale (about 1 – 1 1/2 lbs)
1/2 small red Cabbage
1 avocado (cubed)
1 small shallot (diced fine)
1/2 cup olive oil
1/3 cup red wine vinegar
1 heaping teaspoon sugar (white)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 lemon
1 cup nuts (mixed)
1 teaspoon olive oil
1/4 teaspoon curry powder
Important! If doing this recipe Gluten Free please go through the entire list of ingredients to make sure they meet your specific Gluten Free dietary requirements.
Trim the Kale (remove the tough ribs and discard), then rip into bite-sized pieces and wash well with cool water.
Cut the cabbage into strips and add to the Kale.
In a bowl whisk the shallot, salt, black pepper, lemon juice, vinegar and sugar together. Then pour over the cabbage/kale combo. If you wanted to add some dried pepper flakes or some freshly diced Birds Eye pepper to the dressing, feel free to do so.
Mix well, then go in with your hands and be rough – squeeze the kale and cabbage as to bruise the leaves. Try you best to really break down the Kale so it’s easier to enjoy in the salad.
Heat the olive oil in a wide pan (or a dry pan if you wish) on low heat and toast the nuts to warm them through and to help bring out a bit of the ‘nutty’ flavor in them. Toss in the curry powder (optional) and cook for a few minutes. I used a variety of nuts, but you can stick to one of your faves. Now top the salad with the diced avocado and nuts… dig in.
In under ten minutes you’ll be enjoying one of the best kale salads you’ve ever had- guaranteed! But be sure to be rough with the kale leaves when you work in the dressing or you’ll find it a bit chewy.
Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2
