Sunday, March 20, 2011

Raw Kale Salad with Mango, Culantro, & Red Chili:


 I love, love, love this dish! Kale, usually a winter veggie, can be enjoyed all year long. It is served raw in this recipe. Kale is so gorgeously green! Just look at it and you know it's packed with 'good-for-you' vitamins and minerals. The mangos in this recipe make me long for summer and those hazy, hot and humid afternoons at the beach I love so much......

Culantro is like cilantro-- only stronger so use it sparingly.  If you cannot find it at your local market, you can substitute cilantro. Just adjust the amount accordingly for more flavor.  This is a raw recipe........nothing is cooked so it's perfect for a quiick, cleansing lunch or for those nights when it is just too hot to cook!

Raw Kale Salad with Mango, Culantro, & Red Chili 
  • 5-6 large leaves of kale
  • 1/2 mango
  • 1-2 leaves culantro (if using cilantro, 1 small handful)
  • 2 ounces almonds
  • red chili flakes/powder, to taste
  • juice of one lime
  • 2-3 Tablespoons olive oil
  • sea salt & black pepper, to taste
De-stem the kale, stack the leaves on top of one another, and slice thinly, width-wise.  Peel mango, dice into 1/2 inch cubes.  Rough chop the almonds.  Add the mango and almonds to the kale.  Finely chop the culantro leaf and add to salad.  Juice the lime, and add lime juice and olive oil to the other ingredients, toss well to evenly coat.  I massage with my hands at this point.  Season with red chili, salt and pepper, to taste.  Cover and marinate for up to an hour.

Recipe from :

So Cynfully Good........

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