Moroccan Kale Salad
Author: 
Recipe type: Salad
Cuisine: Middle Eastern
Prep time: 
Total time: 
Serves: 12-14 small servings or 6-8 larger ones
 
Moroccan Kale Salad: made with anti-inflammatory ingredients that are nutrient-packed. Made with warm spices of cumin, turmeric, carrots, and citrus.
Ingredients
  • Head of kale, torn/cut into bite sized pieces-about 10 cups
  • 1 avocado
  • juice of 1 lemon, about 3 tbsp
  • ⅓ cup golden raisins, soaked for hot water 10 minutes to soften
  • 1 cup shredded carrots
  • 2 tbsp sesame seeds
  • 1 orange, cut into small pieces, or 2 clementines (measuring 1 cup)
  • 1½-2 tsp cumin (to your taste)
  • 1 tsp turmeric
  • sea or kosher salt/pepper to taste
  • *optional chopped curried cashews and thin slices of English cucumber to serve as a wrap
Instructions
  1. Place kale in a large bowl. Squeeze in avocado and lemon juice. With your hands, massage the kale as if you were rubbing in the avocado and juice. This will totally change the texture of the kale and soften it. It will also help take out any bitterness.
  2. Add in cumin, turmeric, and pinch of salt and pepper. Massage into kale.
  3. Add in carrots, raisins, oranges, and if serving right away; add in sesame seeds and cashews. If not serving right away, add in seeds and nuts just before serving.
  4. Keep cold and serve. For a fancier presentation, create a cucumber wrap by thinly slicing an English cucumber on a mandolin (preferred). Garnish with additional freshly chopped nuts/seeds
Notes
Nutrition calculated without added cashews and cucumber. Calculated for 6 full-meal servings. 406% Vitamin A/serving, 250% Vitamin C, 26% calcium, 18% Iron, 826 mg of potassium
Nutrition Information
Serving size: ⅙ Calories: 163 Fat: 6.6 g Saturated fat: 1 g Carbohydrates: 25 g Fiber: 6.8 g Protein: 5.5 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/side-dishes/moroccan-kale-salad/