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

Flavor filled kale salad with chili lime walnuts, cilantro, jicama, and beets!
Course: salads
Keyword: Cilantro Lime Kale Salad
Author: Sarah Hayes

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.