Fajita Kale Salad
Cook/Dehydrate time
Total time
Author: Ama T. Opare
Recipe type: Salad
Cuisine: Raw Food
Serves: 4 servings
- 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
- 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
- Slice mushrooms into ½ inch slices
- Combine marinade ingredients in a bowl
- Add mushrooms and toss to coat well
- Set aside for 10 minutes
- Place marinated mushrooms on a dehydrator sheet
- Dehydrate at 110º for 2-4 hours
- Remove stems and cut or tear kale into bite sized pieces and place in a large bowl
- Cut corn off cobs and place add to bowl
- Chop tomatoes or slice cherry tomatoes in half and add to bowl
- Chop onions and add to salad
- Cube avocado and add to bowl
- Add other ingredients
- Toss to coat all veggies.
- Let salad marinade for 30-60 minutes
- Divide salad between serving plates.
- Top each serving with mushrooms.
Recipe by Food For The Soul at https://foodforthesoul.me/fajita-kale-salad/
3.5.3208