cilantro lime kale.JPG

Cilantro Lime Kale Salad (Chili Lime Walnuts, Jicama and Beets)

Jump to Recipe

Ever have one of those meals that while you are prepping it you are also daydreaming this scenario:

A happy family sitting down to eat the wonderful meal, satisfying their hungry with a nutritious and delicious spread….then thanking you for said meal and singing your praises!

So on some nights of the week in our house, a version of that scenario might actually play out. (although in a funny twist, my father in law has taught my kids to say to me “Mom, Your a Good Looker, Good Cooker!”- so normally I am laughing so hard while they repeat this!)

The night we had this actual meal. It was chaos.

CHAOS.

The kids were grumbling about how hungry they were. While I was slicing the jicama it flew out of my hand and smashed on the floor. (and since it is watery…chunks were flying all over the place…dog scrambling to eat it). So I was hurrying. HURRYING. Dinner on the table NOW. Next, I went to grab a plate…and then proceeded to drop said plate. Shattering it. UGH. Then at this same time, the husband notices some white residue by the dishwasher. FREAK OUT. Is the dishwasher leaking? We need to check it out right now. Hauling of tools into the kitchen…etc. (luckily nothing wrong).

By the time I sat down. The kids were unto dessert.

SIGH.

One can daydream, right?

But onto why you will love this salad!

  • Super healthy
  • Loads of veggies
  • Chili lime walnuts (need I say more)
  • Southwest flair
  • Cilantro Lime

Let’s dig in!
 
 

 

cilantro lime kale bowl with veggies.JPG
Cilantro Lime Kale Salad
Print Recipe
No ratings yet

Cilantro Lime Kale Salad

Flavor filled kale salad with chili lime walnuts, cilantro, jicama, and beets!
Course: Salads

Ingredients

Dressing

  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lime juice
  • 1/8 cup red wine vinegar
  • 1/4 cup fresh cilantro
  • 2-3 teaspoons jalapeno , finely diced
  • 1 garlic clove , minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • pinch of pepper

Chili Lime Walnuts

  • 1 cup walnuts
  • 2 teaspoons pure maple syrup
  • 1 teaspoon lime juice
  • 1 teaspoon olive oil
  • 1 tablespoon water
  • 1/2 teaspoon brown sugar
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon smoked paprika
  • pinch of salt

Salad

  • 1 bunch curly kale
  • 1 red bell pepper , thinly sliced
  • 1 jicama , thinly sliced
  • 1/2 red onion , thinly sliced
  • 1/2 sweet onion , thinly sliced
  • 1/4 cup corn , fresh or thawed frozen
  • 1/4 cup black beans , cooked
  • 1 cup baby beets , cooked and sliced
  • splash Soy sauce, tamari or amino acids , to taste
  • shake taco seasoning , to taste

Instructions

  • De stem kale and put in large bowl.
  • Make cilantro lime vinaigrette by combining oil, lime, red wine vinegar, loose cilantro, jalapeño, garlic clove, salt, cumin and pepper in blender and blend until combined.
  • Make chili lime walnuts. Toast walnuts. Heat oven to 350 degrees, spread walnuts on baking pan covered with parchment paper and toast lightly in oven for 5 – 7 min. (keep any eye on them so they don’t burn). While walnuts toast, combine your dry ingredients: brown sugar, chili powder, smoked paprika and salt in small bowl. Mix together. Combine your liquid ingredients: syrup, lime, oil and water in small saucepan. Bring saucepan to boil. Take cooled walnuts and stir into liquid – stir until liquid is gone and evaporated into walnuts. Remove from heat and stir in dry ingredients. Layout to cool on your parchment paper.
  • Sautè pepper and onion veggies in pan over medium heat. (you could add oil or water sautè them). As they near getting done, add a splash of soy sauce and stir in your beans / corn. Let this cook for a few minutes then stir in your seasoning spice. Remove from stove.
  • Combine kale, veggies and sliced beets in bowl. Add your chili lime walnuts! Top with additional toppings like: tortilla chips, salsa and guacamole.

Notes

  • I love to prep my kale hours before I eat it! I actually prepped this the day before. Kale just tastes better when your dressing has time to marinate on it. It makes the leaves more tender to eat – and believe it will still be crunchy! I advise prepping 8 – 24 hours before you eat it.
  • Leave a Comment

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    *