• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 4
    OK

    Kale Salad with Guava Vinaigrette

    Put a tropical twist on your salads with this kale and guava combo. The kale is crisp and the guava sweet, so you'll satisfy every craving. 


    Ingredients
    For the vinaigrette:
    1/4
    cup
    grapeseed oil or extra-virgin olive oil
    1/4
    cup
    guava purée (see Ingredient Note)
    2
    tablespoons
    white wine vinegar or champagne vinegar
    2
    tablespoons
    minced shallot (about 1 small shallot)
    1
    teaspoon
    Dijon mustard
    1/4
    teaspoon
    kosher salt
    1/4
    teaspoon
    black pepper
    1/8
    teaspoon
    ground cumin
    1/8
    teaspoon
    cayenne pepper
    For the salad:
    1
    bunch Tuscan kale (aka black kale), leaves stacked, rolled, and thinly sliced (about 4 loosely packed cups)
    1/2
    cup
    diced heirloom tomato (about half of a medium tomato)
    1/4
    cup
    diced dried apricots (about 6 medium)
    1/4
    cup
    coarsely chopped candied pecans (about 14 pecan halves)
    1/4
    small red onion, thinly sliced
    Directions
    Make the vinaigrette: Whisk together all the ingredients, set aside.
    Make the salad: in a large bowl, combine the kale, tomato, apricots, pecans, and red onion slices. Drizzle with about 6 tablespoons of the vinaigrette and toss to combine, making sure to coat all of the salad ingredients with the vinaigrette. Add more dressing to taste, if you choose. Leftover vinaigrette can be stored in the refrigerator in an airtight container for several days.
    INGREDIENT NOTE: You can often find frozen guava purée sold in bags in grocery stores. If you can’t locate it, use mango purée. And if you can’t find that, buy frozen cubes of mango and purée them in a blender.
    Reprinted With Permission From Kyle Books

    The base number of servings for this recipe is 4
    OK

    Categories 

    HealthySaladVegetarian

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