This is a very unique salad with the combination of vinaigrette, smoked almonds and jicama. It is mostly savory with a hint of sweetness from the grapes.
If you’re a blogger you definitely understand how challenging it is to come up with a recipe that hasn’t been done before. I am pretty sure you have never seen this combination of flavors together. I especially love the origins of the ingredients. Kale was farmed in ancient Egypt, Greece and Rome. Jicama a native to Central America and Mexico and has to be one of the coolest tubers. Grapes are natives of Western Asia and Central Europe and feta is from Greece. Check out the history of almond.
I enjoyed this salad with a dry Rose wine. It also pairs well with dry white wine or a beer of your choice.
Recipe: 2 – 4 Servings
- Smoked House Almonds to taste on top
- 1 Head Kale – chop in to thin strips
- 1 Tablespoon Extra Virgin Olive Oil
- 1/4 Cup Basil – packed then minced
- 1/2 Small Jicama – shredded
- 10 Grapes or to taste – cut in half (optional)
- 1/2 Cup Feta – crumbled
- Roasted Grape Vinaigrette – to taste
Make the smoked almonds and let cool.
Wash kale and tear off main rib by holding the end of the stem and sliding off the leaves, then chop in to thin strips,
Add kale and olive oil to a large bowl, then massage oil into the kale.
Mince basil, add to kale and mix together.
Shred jicama in a food processor or by hand. Either mix jicama, feta and grapes with kale or add on top of individual portions.
Top with whole or chopped smoked almonds
Kale is low in calories, high in fiber and it is a loaded with antioxidants which helps detox the liver. It is also an anti-inflammatory with omega-3 fatty acids, which is helpful for arthritis, joint pain and asthma. Kale has more Iron than beef and more calcium than milk which helps prevents osteoporosis, joint flexibility and helps maintain normal bone health. It is great for cardiovascular support that helps in lowering cholesterol. It is really high in vitamin A, C, and super high in the powerful antioxidant vitamin K (anyone taking anticoagulants should avoid kale because the high level of vitamin K that may interfere with the drugs.) More on kale