Peachy Massaged Kale Salad with Tamarind Dressing
- Course/Dish: Salads
- Meals: Lunch, Dinner
- Main Ingredient: Tomato, Kale, Avocado, Bell Pepper, Tamarind
- Difficulty: Easy
- Equipment Needed: Blender
- Rainbow Green Cuisine: Phase 2
- Serves: 4
Jenné Claiborne was inspired to create this salad after having experienced something similar at the hands of Chef Mawule of Rawstar in Brooklyn, NY. There also happened to be an abundance of kale and peaches at her market and hence the creative culinary spark was ignited. In describing her peachy kale salad she says, "my version combines a southern staple with tart tamarind, and a pungent indian spice blend, garam masala, to create a delicious exotic dish. Make this salad a few hours before serving to allow the flavors to meld, and add more cayenne pepper if you like it hot like I do."
1 bunch red kale (or swiss chard, spinach, collards, etc...), washed and torn into bite size pieces
2 ripe peaches, diced
1 avocado, diced
1 yellow or red bell pepper, diced
1 cup grape tomatoes, halved
1/4 cup red onion, diced
1 1/2 cup freshly squeezed orange juice (about 2 oranges)
1cup avocado, diced
2 cloves garlic, minced
2 tsp tamarind paste (or 5 dates soaked and blended with the juice of one lemon)
1/4 cup olive oil
1 tbsp Garam Masala
1/2 tsp cayenne pepper
1/4 tsp salt
black pepper to taste
1) Place kale in a large salad bowl.
3) Toss diced peaches, avocado, tomatoes and bell pepper into the bowl with the kale and stir to coat evenly with dressing.
4) Season with more spice or salt and pepper to taste.
(If you don't have tamarind paste make a mock tamarind paste using dates and lemon, the instructions can be found below. Purchase garam masala at most grocery stores, or in an Indian or middle eastern market. )