Wednesday, January 4, 2012

Mango and Avocado Salad With Kale Chips

What you'll need:
2 bunches of kale, 2 ripe mangoes
1tsp hot chili, 2 ripe avocados
1 large tomato, minced onion (about 1/3 cup)
cilantro, lime juice, olive oil
cayenne pepper, 1 clove garlic 
tahini sauce, black pepper, sea salt, dried parsley 

Thoroughly wash kale and remove thick stems.  Cut into large bite size pieces.  Toss with 3 tablespoons of olive oil, 1/4 cup if tahini sauce, 2 tablespoons of nutritional yeast.  Turn you oven on to 200.  Place kale on a large baking sheet and dehydrate for 1 and half hours.  

Meanwhile, mash the avocado into a medium sized bowl with a fork.  Add 1 diced tomato,  2 tablespoons of minced onion, 1 clove of minced garlic, 1/4 cup of fresh cilantro, 1 tablespoon of dried parsley, 1 teaspoon of lime juice, 1/2 teaspoon of cayenne pepper.  Mix well.  Add sea salt and black pepper to taste.  

Dice the mangoes.  In a separate medium sized bowl toss the mangoes, 1 teaspoon of the hot chili, 3 tablespoons of cilantro, 1 tablespoon of minced onion, and 1 teaspoon of lime juice.

Garnish with fresh cilantro or other fresh herbs.

I'm nearing the end of my fourth day on a raw foods fast.  This interesting fusion of flavors was precisely what I need to motive myself to continue.  It was simply delicious.  Even after the fast is over I plan on using this recipe on a regular basis.  


Angela Barnes said...

YUMMY. everything, I love! My friend actually let me try some of her dehydrated kale the other day and I fell in love with it!

J'Adore Fashion said...

Love this wish I could try it! Nice post hun!