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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 Time
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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Nutrition Per Serving
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CALORIES
415
FAT
36.1 g
PROTEIN
9.1 g
CARBS
19.4 g

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 (1 pound) and red cabbage.
Step 3
In a small bowl, add the Shallot (1), Red Wine Vinegar (1/3 cup), Ground Black Pepper (1/4 teaspoon), Salt (1/4 teaspoon), Granulated Sugar (1 teaspoon) 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 teaspoon). 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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Nutrition Per Serving
Calories
415
% Daily Value*
Fat
36.1 g
46%
Saturated Fat
5.5 g
28%
Trans Fat
--
--
Cholesterol
0.0 mg
0%
Carbohydrates
19.4 g
7%
Fiber
9.5 g
34%
Sugars
5.8 g
--
Protein
9.1 g
18%
Sodium
311.3 mg
14%
Vitamin D
--
--
Calcium
251.5 mg
19%
Iron
2.8 mg
16%
Potassium
621.8 mg
13%
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