Kale Taco Salad

One of my favorite meals while dealing with food sensitivities.  See my cooking video for this recipe here.

Short grain brown rice (you will need 1 1/2 cups cook but I like to cook plenty to have on hand)

1 onion, finely chopped

1 clove garlic, minced

1/2 cup water

1 bunch kale, chopped and divided

1 cup crushed tomatoes

1 1/2 tsp chili powder

3/4 tsp cumin

1/2 tsp coriander

1/4 tsp turmeric

1/4 chipotle chili powder

Romaine lettuce chopped

1/4 of medium avocado (about 1/4 cup mashed)

1 Tbsp. apple cider vinegar

Chop kale finely.

Chop onion and place in a pan over medium-high heat. Sauté until it starts to brown. Add garlic and sauté another minute. Add 1/2 cup water and one large hand-full of chopped kale. Cover and let steam until tender.

In the mean-time, place 1 large hand-full of the chopped kale in a salad bowl. Add avocado and vinegar. Using your hands, message kale with the avocado and vinegar until kale becomes tenderized. Add chopped romaine lettuce. ( I use a couple of handfuls but use as much as you like.) 

When cooked kale is tender, add tomatoes and seasonings. Cook an additional 1 -2 minutes. Stir in cooked rice.

Toss the cooked kale and rice with the raw greens. Add your favorite red chili sauce or dressing. Try my Raisin Vinegar dressing that I describe in my Pseudo Grain Salad recipe here. 

Toss in plain sauerkraut if desired for a little fermentation.  

Top with chopped tomatoes, raw onion, corn or what ever else you like on your taco salad.