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
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!
Ohhh! This sounds great and so simple! Moroccan food is one cuisine I haven’t really experimented with much! I may have to give this a try soon! Totally kicking myself for not picking up kale at the farmer’s market this weekend! Boo!
I’ve always boiled kale first, and use it in soups. I’ll have to try this, it sounds delicious. And like Heather, we have a weekend farmer’s market, so I wish I read this on Friday!
I can’t go back to eating kale any other way. Eating it in a salad is my new favorite!