Moroccan Kale Salad
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
1 bunch Tuscan kale, ribs removed and roughly chopped into ribbons or shreds(about 8 cups)1 Tbsp. extra-virgin olive oilSea salt to tasteJuice of half a lemon1/8 to 1/4 tsp. ground cumin1/8 to 1/4 tsp. ground turmeric1 medium carrot, peeled and finely grated (about ½ cup)1 crisp apple--peeled, cored and finely chopped¼ cup golden raisins¼ cup sliced raw almonds3 tablespoons pitted oil-cured olives (about 9 olives), halvedBlack pepper to taste
1. In a medium bowl, combine the kale with the olive oil. Sprinkle with salt. Using your hands, massage the kale until the olive oil is coating the leaves and they begin to wilt, about 1 minute.
2. In a small bowl, whisk the lemon juice with the cumin and turmeric. Add the mixture to the kale and continue to massage the leaves until well combined.
3. Add the carrot, apple, raisins, almonds, olives, and toss until just combined. Season with salt and pepper. Let the salad rest for 10 minutes, then serve.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user TRAVELNISTA.
2. In a small bowl, whisk the lemon juice with the cumin and turmeric. Add the mixture to the kale and continue to massage the leaves until well combined.
3. Add the carrot, apple, raisins, almonds, olives, and toss until just combined. Season with salt and pepper. Let the salad rest for 10 minutes, then serve.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user TRAVELNISTA.
Nutritional Info Amount Per Serving
- Calories: 209.8
- Total Fat: 8.9 g
- Cholesterol: 0.0 mg
- Sodium: 129.6 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 8.3 g
- Protein: 6.9 g
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