A spicy twist on the traditional tomato and kale salad!

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Recipe Summary

prep:
15 mins
cook:
1 min
additional:
15 mins
total:
31 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine balsamic vinegar, olive oil, lime juice, and soy sauce in a small bowl. Add cherry tomatoes and carrots. Cover and set aside, letting tomatoes and carrots absorb the dressing for at least 15 minutes.

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  • Heat a skillet over high heat. Add canola oil, pine nuts, and chipotle pepper flakes. Cook until pine nuts are crispy and covered with flakes, 1 to 2 minutes. Remove from heat and let cool.

  • Place kale in a serving bowl. Top with tomato-dressing mixture. Sprinkle toasted pine nuts and chipotle flakes on top.

Nutrition Facts

213 calories; protein 3.9g; carbohydrates 15.3g; fat 16.7g; sodium 495.2mg. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/01/2018
I made a large batch of this for a potluck. It went over well. I couldn't find chipotle pepper flakes so I used generic red pepper flakes mixed with chipotle powder for that extract kick. Those spicy pine nuts are a smart addition - I will probably use them in other salads! Read More
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