Bollywood meets kale in this wholesome, Indian-spiced salad that combines the robust flavors of kale, bell peppers, carrots, pumpkin seeds, currants, and green onions. Tossed in a luscious curry dressing with mashed avocado, lemon juice, fresh cilantro, and a blend of spices, it’s a delightful explosion of tastes and textures. Curry powder often contains twelve to fifteen different spices, each of which provides its own health benefits. A perfect choice for a nutritious meal!
Kale Salad Ingredients:
4 cups stemmed and thinly sliced kale, fairly tightly packed
¾ cup seeded and diced red bell pepper
¾ cup seeded and diced yellow bell pepper, or fresh or frozen (thawed) corn
½ cup peeled and grated carrot
½ cup pumpkin seeds
½ cup dried currants or raisins (optional)
¼ cup thinly sliced green onion
Simple Curry Dressing Ingredients:
¼ cup mashed avocado
2 tablespoons freshly squeezed lemon juice
1½ tablespoons finely chopped fresh cilantro
2 teaspoons curry powder
1 teaspoon ground cumin powder (optionally toasted)
⅛ teaspoon cayenne pepper
Ground black pepper and Salt-Free Seasoning (recipe follows) to taste (optional)
- Place the kale in a large bowl.
- Prepare the dressing: Combine the dressing ingredients in a small bowl and whisk well. Add small amounts of water to reach desired consistency.
- Gently massage the dressing into the kale. Add the remaining salad ingredients and toss well.
Chef Mark Reinfeld, a pioneer in the plant-based culinary world with over two decades of experience, is the driving force behind the Vegan Fusion Institute. An accomplished chef, educator, and advocate, he’s penned eight acclaimed books, including Vegan Fusion World Cuisine, celebrated as the Best Vegetarian Cookbook in the USA, with a foreword by Dr. Jane Goodall,. Mark’s culinary journey began with The Blossoming Lotus Restaurant, honored as Best Restaurant on Kaua’i.
Chef Mark offers virtual and in-person culinary trainings internationally, including his signature 4-Week Vegan Cooking Immersion. He also currently serves as Executive Chef for the North American Vegetarian Society’s Summerfest. As a trailblazer, he’s been inducted into the Vegan Hall of Fame and earned the prestigious Platinum Carrot Award. His consulting services benefit major names like Google, Whole Foods, and The Humane Society, promoting the art of plant-based cuisine for health, the environment, and a more peaceful world. Learn more at www.chefmarkreinfeld.com