Fajita Kale Salad
 
Prep time
Cook/Dehydrate time
Total time
 
A Tex-Mex meal that brings the flavors of fajitas to your kale salad
Author:
Recipe type: Salad
Cuisine: Raw Food
Serves: 4 servings
Ingredients
Mushrooms
  • 3 large portobello mushroom caps
  • 2 TBL coconut aminos or soy sauce
  • 1 TBL Eden brand mirin
  • 2 TBL lime juice
  • 1 tsp cumin powder
  • ¼ tsp cayenne pepper
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • 1 tsp chili powder
Salad
  • 1 bunch kale
  • 2 ears of corn
  • 2 roma tomatoes or 1 package cherry tomatoes
  • ½ red onion
  • 1 avocado
  • 1-2 garlic cloves minced
  • ½ cup cilantro
  • juice of 1 lime
  • ¼ cup ground sunflower seeds
  • 1 chopped hot chili (optional)
  • ½ tsp chipotle pepper powder
  • 1-2 TBL coconut aminos
  • 1 TBL Eden brand mirin
Instructions
  1. Slice mushrooms into ½ inch slices
  2. Combine marinade ingredients in a bowl
  3. Add mushrooms and toss to coat well
  4. Set aside for 10 minutes
  5. Place marinated mushrooms on a dehydrator sheet
  6. Dehydrate at 110º for 2-4 hours
  7. Remove stems and cut or tear kale into bite sized pieces and place in a large bowl
  8. Cut corn off cobs and place add to bowl
  9. Chop tomatoes or slice cherry tomatoes in half and add to bowl
  10. Chop onions and add to salad
  11. Cube avocado and add to bowl
  12. Add other ingredients
  13. Toss to coat all veggies.
  14. Let salad marinade for 30-60 minutes
  15. Divide salad between serving plates.
  16. Top each serving with mushrooms.
Recipe by Food For The Soul at https://foodforthesoul.me/fajita-kale-salad/