Ingredients
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1 bunch Kale
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2 Italian Tomato
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1 pack Vegan chicken
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1/2 fresh Pineapple
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1/3 cup Orange juice
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1/2 juiced Lemon
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2 tablespoons Olive oil
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1 teaspoon Sea salt
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1 tablespoon red Dried onionIf you can tolerate fresh red onion, use 1/2 thinly sliced
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2 tablespoons + optional 1 tablespoon Maple syrup
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1 teaspoon dried Marjoram
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To taste Black pepper
Directions
Pictures can’t possibly depict the deliciousness of this sweet and refreshing salad. Inspired to a Barbadian recipe, we have modified it to simplify the process (pan-roasted tomatoes instead of flame-roasted) and we have added some vegan chicken to make a complete and light meal.
To prepare this Caribbean kale salad, start with seasoning the kale leaves with orange juice, lemon juice, salt, and olive oil. Massage the kale until the leaves wilt and are soft.
Then, use the same skillet to cook the pineapple, tomatoes, and vegan chicken. Toss everything together in a large salad bowl, complete the seasoning with thyme and pepper, and serve!
Steps
1
Done
5 minutes
|
Slice and dice |
2
Done
5 minutes
|
Prepare the kale |
3
Done
5 minutes
|
Cook the pineapple |
4
Done
2 minutes
|
Cook the tomatoes |
5
Done
3 minutes
|
Cook the vegan chicken |
6
Done
|
Serve |