Spicy Kale Salad recipe

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Ingredients

3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon lime juice
1 tablespoon light soy sauce
½ cup halved cherry tomatoes
¼ cup shredded carrots
1 tablespoon canola oil
1 tablespoon pine nuts
1 tablespoon chipotle pepper flakes
2 cups baby kale, shredded

Nutrition Info

213.2 calories
carbohydrate: 15.3 g
cholesterol: : -
fat: 16.7 g
fiber: 2.7 g
protein: 3.9 g
saturatedFat: 1.9 g
servingSize: -
sodium: 495.2 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine balsamic vinegar, olive oil, lime juice, and soy sauce in a small bowl. Add cherry tomatoes and carrots. Cover and set aside, letting tomatoes and carrots absorb the dressing for at least 15 minutes.

  2. Heat a skillet over high heat. Add canola oil, pine nuts, and chipotle pepper flakes. Cook until pine nuts are crispy and covered with flakes, 1 to 2 minutes. Remove from heat and let cool.

  3. Place kale in a serving bowl. Top with tomato-dressing mixture. Sprinkle toasted pine nuts and chipotle flakes on top.

Recipe Yield

2 servings

Recipe Note

A spicy twist on the traditional tomato and kale salad!

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