Ever since I made Massaged Kale Greek Salad, I just can’t go back to cooking kale. Eating it fresh in a salad is the best way to go in my opinion! Instead of making my typical Greek salad, I was craving something different, so I used the same spices and ingredients in my Moroccan Cauliflower Rice to make this recipe. It was SO good, that I almost liked it better this way. It will definitely become one of our “regulars!”
Moroccan Kale Salad
Prep Time: 15 minutes Total Time: 15 minutes Yield: 2 large plates or bowls
Ingredients:
2 bunches kale (washed and chopped)
1/2 red onion (thinly sliced)
1/4 cup dried apricots (chopped)
1/4 cup dried cranberries
1/4 chopped roasted almonds
6-7 oz. cooked chicken (chopped)
1 lemon (juiced)
2 tbsp olive oil
2 tbsp apple cider vinegar
1/2 tsp raw honey
1 clove garlic (minced)
1/2 tsp cumin
1/4 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp pumpkin pie spice
pinch of nutmeg
pinch of allspice
pinch of ground cloves
salt and pepper to taste
Instructions:
- Place washed and chopped kale in a large bowl.
- Mix lemon, olive oil, vinegar, honey, garlic and spices together in a small bowl or container.
- Pour dressing over kale and massage it in with your fingers, until kale becomes soft or slightly wilted.
- Add the rest of your ingredients and toss well.
- Divide among two plates and enjoy!
This recipe was provided by a super fabulous ‘mommy’: Melissa at Fit n’ Well Mommy. Go and visit Melissa on her website for even more yummy new recipes, health and fitness tips, and join The Naked Label as we follow her on her fun-filled (and often humorous) journey through mommyhood! Click Here.
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