Ever have one of those meals that while you are prepping it you are also daydreaming this scenario:
- Super healthy
- Loads of veggies
- Chili lime walnuts (need I say more)
- Southwest flair
- Cilantro Lime
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Cilantro Lime Kale Salad (Chili Lime Walnuts, Jicama and Beets)
Course: SaladsFlavor filled kale salad with chili lime walnuts and cilantro!
Ingredients
1 large bunch of kale
1/4 c. olive oil
1/4 c. lime
1/8 c. red wine vinegar
1/4 – 1/2 c. loose cilantro
1/4 of a jalapeno chopped very small
1 garlic clove
1/4 t. salt
1/4 t. cumin
pinch of pepper
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1 cup walnuts2 t. maple syrup
2. t. lime
1 tsp oil
1 Tblsp water
1/2 t. brown sugar
1/4 t. chili powder
1/8 t. smoked paprika
pinch of salt
1 red pepper sliced thin
1 small – med jicama sliced thin
1/2 red onion sliced thin
1/2 sweet onion sliced thin
1/4 cup frozen corn
1/4 cup cooked black beans
Soy sauce, tamari or amino acids
taco seasoning
cooked baby beets
Directions
- De stem kale and put in large bowl.
- Make cilantro lime vinaigrette by combining oil, lime, red wine vinegar, loose cilantro, jalapeΓ±o, 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 β 7 min. (keep any eye on them so they donβt 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 β 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.