Caribbean kale salad

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Caribbean kale salad

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Adjust Servings:
1 bunch Kale
2 Italian Tomato
1 pack Vegan chicken
1/2 fresh Pineapple
1/3 cup Orange juice
1/2 juiced Lemon
2 tablespoons Olive oil
1 teaspoon Sea salt
1 tablespoon red Dried onion If you can tolerate fresh red onion, use 1/2 thinly sliced
2 tablespoons + optional 1 tablespoon Maple syrup
1 teaspoon dried Marjoram
To taste Black pepper

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  • Keto
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb
  • Low-Fat

This Barbadian delish is tasty, refreshing, and sweet. It makes a wonderful light lunch or dinner for a hot day!

  • 20 minutes
  • Serves 2
  • Easy




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!

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5 minutes

Slice and dice

Eliminate the hard part of the kale leaves with a knife. Then, finely chop the kale leaves and rinse them thoroughly. Slice the pineapple into rounds and then dice them into chunks. Finally, rinse well the tomatoes, quarter them, and then halve them.

5 minutes

Prepare the kale

Transfer the kale leaves to a large salad bowl. Add the orange juice, lemon juice, olive oil, and salt. Massage the leaves until they're wilted, then add the red onion and the maple syrup. Stir to combine and set aside.

5 minutes

Cook the pineapple

In a skillet, cook the pineapple (and the leftover juice, if any). Cook for 2-3 minutes per side, until well roasted. If the pineapple is not too sweet, you can add a little maple syrup while cooking. Transfer to the salad bowl.

2 minutes

Cook the tomatoes

Use the same skillet to slightly cook the tomatoes. As they start to wilt on the edges, transfer them to the salad bowl.

3 minutes

Cook the vegan chicken

Use the same skillet to cook the vegan chicken. As it starts to get crispy, transfer to the salad bowl. Mix well all the ingredients, then complete the seasoning with thyme and pepper.



Enjoy your salad!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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