Curry Kale Salad - National Health Association

Name: Curry Kale Salad - National Health Association
Ingredients: 4 cups stemmed and thinly sliced kale, fairly tightly packed; ¾ cup seeded and diced red bell pepper; ¾ cup seeded and diced yellow bell pepper, or fresh or frozen (thawed) corn; ½ cup peeled and grated carrot; ½ cup pumpkin seeds; ½ cup dried currants or raisins (optional); ¼ cup thinly sliced green onion; ¼ cup mashed avocado; 2 tablespoons freshly squeezed lemon juice; 1½ tablespoons finely chopped fresh cilantro; 2 teaspoons curry powder; 1 teaspoon ground cumin powder (optionally toasted); ⅛ teaspoon cayenne pepper; Ground black pepper and Salt-Free Seasoning (recipe follows) to taste (optional)

www.healthscience.org

Wholesome Indian-spiced kale salad with bell peppers, carrots, and a luscious curry dressing. Perfect for a nutritious meal! Serves 4-6.

View full recipe on www.healthscience.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.healthscience.org.

Share this recipe:

Ingredients

4 cups stemmed and thinly sliced kale, fairly tightly packed
¾ cup seeded and diced red bell pepper
¾ cup seeded and diced yellow bell pepper, or fresh or frozen (thawed) corn
½ cup peeled and grated carrot
½ cup pumpkin seeds
½ cup dried currants or raisins (optional)
¼ cup thinly sliced green onion
¼ cup mashed avocado
2 tablespoons freshly squeezed lemon juice
1½ tablespoons finely chopped fresh cilantro
2 teaspoons curry powder
1 teaspoon ground cumin powder (optionally toasted)
⅛ teaspoon cayenne pepper
Ground black pepper and Salt-Free Seasoning (recipe follows) to taste (optional)