Latina-Inspired Kale Salad Recipe
1 bunch of kale, torn into small pieces and steamed lightly
2 Tablespoons cold pressed (organic if possible) olive or grape seed oil
Juice of one lemon
1/2 cup chopped tomatoes
1/2 cup chopped cilantro (optional)
1 tsp ground cumin
1 tsp red chili flakes or chopped fresh jalapeno pepper
1 avocado, sliced
Salt and pepper to taste
Tear the kale leaves from the stems and fill a pot with steamer basket. It takes about 3-4 minutes. You don't want to overcook the kale.
Add the steamed kale to a large bowl. Squeeze the juice of one lemon over the salad and add the oil. Toss together.
Add tomatoes, cilantro, cumin, chili or pepper, and salt and pepper to taste.
If you are serving right away, add the sliced avocado. If you're saving the salad for later, wait to add the avocado until just before serving.
You can store this salad and eat it throughout the week for lunch and add fresh avocado each time you eat it.
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