RECIPE
12 INGREDIENTS6 STEPS15MIN

Kale Salad with Avocado and Toasted Nuts

4.0
2 Ratings
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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
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This wonderful kale salad is full of purple cabbage, avocado, and an assortment of protein-packed nuts.

15MIN

Total Cooking Time

12

Ingredients
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
1/2
Small Red Cabbage
6 1/2 cups
1
Small Shallot , finely chopped
1/3 cup
Red Wine Vinegar
1/4 tsp
1/2 cup
1 cup
Assorted Nuts
1/4 tsp
Curry Powder
1
Ripe Avocado , diced
1/2
Lemon , juiced
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Directions

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Step 1
Remove the core, chop and shred​ the Red Cabbage (1/2) .
Step 2
In a large bowl, add the Kale (6 1/2 cups) and red cabbage.
Step 3
In a small bowl, add the Shallot (1) , Red Wine Vinegar (1/3 cup) , Ground Black Pepper (1/4 tsp) , Salt (1/4 tsp) , Granulated Sugar (1 tsp) and Olive Oil (1/2 cup) . Using a whisk, mix the ingredients well.
Step 4
Pour the dressing over the kale and cabbage. With clean hands, toss, bruise and break down the kale and cabbage.
Step 5
On a pan over medium heat, add a little oil, Assorted Nuts (1 cup) and Curry Powder (1/4 tsp) . Toast the assorted nuts.
Step 6
To serve the salad, add Avocado (1) , juice of the Lemon (1/2) , and sprinkle the toasted nuts over the top.

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