Spicy Kale Salad
Source: Kana Azhari, Healing Kitchen
This recipe was demonstrated for CUESA’s Market to Table program on February 8, 2020.
Makes 10 servings
1 large bunch of curly kale chopped
½ cup shredded carrots
¼ cup red onions thinly sliced
2 tablespoons cilantro chopped
1 jalapeño pepper, sliced
Juice of 1 lemon
1-2 tablespoons hemp seeds
2-3 tablespoons olive oil
Sea salt and cayenne pepper, to taste
Place kale and shredded carrots in a large mixing bowl with oil and lemon juice and massage well for 2-3 minutes.
Add sea salt and cayenne pepper to taste. Toss well.
Add all other ingredients and toss again.