Fajita Kale Salad

FajitaKaleSalad

If you want true recipe freedom, the ability to create your own recipes, you must learn how to make a variety of types of recipes. Then you can mix and match and combine them to make something totally new. That's what I did with this one. I combined my Marinated Portobello Mushroom Strips with Southwest Marinated veggies and a kale salad and voila! You have Fajita Kale Salad. Ok, maybe it would be more Fajita like with guacamole and salsa but the mushrooms reminded me of the meat in fajitas so I'm sticking with it  🙂 Maybe next time. A new addition to the 50 Shades Of Vegan Kale Challenge. (This is #26)

Step one is make the mushroom strips using southwest or fajita seasoning. Step two is to put together southwestern inspired veggies along with your kale. Toss it together with the more southwestern seasonings and dressing ingredients. Marinate for a bit. Plate and top with the mushrooms. So yummy!

Fajita Kale Salad
 
Prep time
Cook/Dehydrate time
Total time
 
A Tex-Mex meal that brings the flavors of fajitas to your kale salad
Author:
Recipe type: Salad
Cuisine: Raw Food
Serves: 4 servings
Ingredients
Mushrooms
  • 3 large portobello mushroom caps
  • 2 TBL coconut aminos or soy sauce
  • 1 TBL Eden brand mirin
  • 2 TBL lime juice
  • 1 tsp cumin powder
  • ¼ tsp cayenne pepper
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • 1 tsp chili powder
Salad
  • 1 bunch kale
  • 2 ears of corn
  • 2 roma tomatoes or 1 package cherry tomatoes
  • ½ red onion
  • 1 avocado
  • 1-2 garlic cloves minced
  • ½ cup cilantro
  • juice of 1 lime
  • ¼ cup ground sunflower seeds
  • 1 chopped hot chili (optional)
  • ½ tsp chipotle pepper powder
  • 1-2 TBL coconut aminos
  • 1 TBL Eden brand mirin
Instructions
  1. Slice mushrooms into ½ inch slices
  2. Combine marinade ingredients in a bowl
  3. Add mushrooms and toss to coat well
  4. Set aside for 10 minutes
  5. Place marinated mushrooms on a dehydrator sheet
  6. Dehydrate at 110º for 2-4 hours
  7. Remove stems and cut or tear kale into bite sized pieces and place in a large bowl
  8. Cut corn off cobs and place add to bowl
  9. Chop tomatoes or slice cherry tomatoes in half and add to bowl
  10. Chop onions and add to salad
  11. Cube avocado and add to bowl
  12. Add other ingredients
  13. Toss to coat all veggies.
  14. Let salad marinade for 30-60 minutes
  15. Divide salad between serving plates.
  16. Top each serving with mushrooms.

Have you created your own recipes? I want to hear about it. Tell us in the comments below.

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Ama Opare
Lifestyle Coach, CEO at Opare Institute
Supporting you by bringing you flavorful and satisfying vegan and raw vegan recipes, inspiration and online training and one-on-one coaching to help LOVE YOUR VEGAN LIFE! I am an educator and revolutionary who has teamed up with my physician/dietitian husband, Nana Kwaku Opare, MD, MPH, CA, to address the growing health problems in the Afrikan/Black community by building a Nation of Black Vegetarians and Vegans.

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