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 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
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, 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.
