This wonderful kale salad is full of purple cabbage, avocado, and an assortment of protein-packed nuts.
Total Time
15min
4.3
3 Ratings
Author: CaribbeanPot
Servings:
6
Ingredients
•
1/2
Small
Red Cabbage
•
18
cups
Kale
•
1
Small
Shallot
, finely chopped
•
1/3
cup
Red Wine Vinegar
•
as needed
Ground Black Pepper
•
as needed
Salt
•
1
tsp
Granulated Sugar
•
1/2
cup
Olive Oil
•
1
cup
Assorted Nuts
•
as needed
Curry Powder
•
1
Ripe
Avocado
, diced
•
1/2
Lemon
, juiced
Cooking Instructions
1.
Remove the core, chop and shred the Red Cabbage (1/2).
2.
In a large bowl, add the Kale (18 cups) and red cabbage.
3.
In a small bowl, add the Shallot (1), Red Wine Vinegar (1/3 cup), Ground Black Pepper (as needed), Salt (as needed), Granulated Sugar (1 tsp) and Olive Oil (1/2 cup). Using a whisk, mix the ingredients well.
4.
Pour the dressing over the kale and cabbage. With clean hands, toss, bruise and break down the kale and cabbage.
5.
On a pan over medium heat, add a little oil, Assorted Nuts (1 cup) and Curry Powder (as needed). Toast the assorted nuts.
6.
To serve the salad, add Avocado (1), juice of the Lemon (1/2), and sprinkle the toasted nuts over the top.
Nutrition Per Serving
CALORIES
407
FAT
35.3 g
PROTEIN
9.0 g
CARBS
19.0 g
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