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Tuesday, 09 July 2013 18:08

Mexican Kale Salad Featured

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Mexican Kale Salad Mexican Kale Salad
No nuts, gluten, wheat, soy, eggs, meat, fish and totally, TOTALLY yummy

  • Ingredients:
    For the dressing

    1&1/2 tbsp sunflower oil (or canola, olive or grapeseed oil)
    1 lime, juice and zest
    1 tsp agave
    1/4 tsp kosher salt
    pinch freshly ground black pepper

    For the salad

    1 bunch kale, sliced into thin ribbons
    1 avocado, cubed
    4 medium radishes, thinly sliced
    1/2 cup Cotija cheese, crumbled
    1/4 cup pepitas
  • Instructions:
    To make the dressing combine the oil, lime juice and zest, agave, salt and pepper in a small bowl. Whisk to combine.

    In a large bowl, combine the salad ingredients. Pour the dressing over the top and toss gently. Let sit at room temperature for 15-30 minutes. Toss it again and serve. Garnish with more pepitas, a sprinkle of Cotija, and lime wedges.
  • Serves: 4
  • Cuisine: Central/South American - Mexican
  • Cooking method: Not cooked
  • Special ingredients: no dried fruits, no fermented / pickled foods, no meat / poultry, no alcohol, no grains
  • Just right for...: Great for kids, Crowds/parties, Quick & easy, Light fare, Picnics, Summer favorites, Lunchboxes/on-the-go
  • Top 8 allergens?: gluten-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 15-30 minutes
  • Substitution ideas: Skip the Cotija all together or sub dairy-free crumbles for a dairy-free version.
  • Serving suggestions: Pair with grilled meat or fish for a quick, healthy summer supper.
  • Specialty Diets: Vegetarian
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