Massaged Mexican Kale Salad

Taco salads are probably one of my favorite meals.  I usually eat homemade taco salads are least twice per week but I could eat one everyday of my life.  One reason I make them as often as I do is because they are so easy to make and a tasty way to eat a meal high in vegetables.  I must say that I typically make them with romaine or red leaf lettuce but I have been craving kale lately and thought some variety would be nice.  Really it was just an excuse to eat more taco salad.  This massaged Mexican kale salad may just be the recipe that converts all of the kale skeptics out there, it is that good!

The secret to kale is to massage it and add just the right flavors that take away any bitterness and toughness that may turn people away.  Taking a couple of additional minutes to give kale some love is well worth the effort.  I even find that I digest kale better after it gets this spa treatment.  Massaging kale breaks down those dense, chewy fibers which is something that your body normally has to take care of, so you are giving your digestive system a helping hand.  If you find that eating raw kale leads to bloating, indigestion, or gas then try the massaging technique to see if that helps.

Kale isn’t just loaded with nutrients like vitamin A, vitamin C, and vitamin K but it can withstand being dressed without becoming an inedible wilted mush.  Kale salads can keep in the fridge for 3-4 days which makes for a great make ahead food.  Make once and eat multiple times to ensure when life gets busy you still have healthy choices easily on hand.

Print

Prep Time 5 minutes

Total Time 5 minutes

Servings 3 /4 cup

Author Sara

Ingredients

• 4 tablespoons chili powder
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 tablespoons ground cumin
• 2 tablespoons ground coriander
• 1 tablespoon sea salt
• 1/2 tablespoon ground cayenne pepper

Instructions

1. Add all of the spices to a 8 ounce jar, cover with a lid, and shake to combined.
2. Keep on hand for up to one month to make tacos or this dressing for salad.

Recipe Notes

*choose organic ingredients when possible

Print

Prep Time 20 minutes

Total Time 20 minutes

Servings 2 -4

Author Sara

Ingredients

• Dressing
• 1 tablespoon fresh lime juice
• 2 tablespoons olive oil
• 1 large clove garlic peeled and minced
• 2 teaspoons taco seasoning I use homemade recipe above
• Salad
• 1 bunch kale any kind you like, ribs removed and finely chopped
• 1 small red pepper seeds removed and cut into small pieces
• 1 small yellow pepper seeds removed and cut into small pieces
• 1 small tomato cut into small pieces
• 1/2 small red onion peeled and diced
• 1/2 cup diced cilantro
• 1 large avocado cubed
• 2 tablespoons pumpkin seeds pepitas, toasted in a dry pan for a couple of minutes
• 5 large dates seeded and chopped (pomegranate seeds work well too)
• 1 cup cooked kidney or black beans optional
• Other Add In Ideas
• Corn
• Grilled Chicken
• Jalapeno
• Hemp Seeds

Instructions

1. Mix the dressing ingredients together in a large bowl.
2. Add in the kale and using your hand message the dressing over the kale for 3-5 minutes. The kale will slightly wilt and soften.
3. Toss in the rest of the salad ingredients until mixed throughout.
4. Top with any additional ingredients you like.
5. Eat immediately.
6. Store leftovers in an airtight container in the fridge for 3-4 days.

Recipe Notes

*choose organic ingredients when possible.