Remixed Orange Ginger Kale Salad

• Gluten free

• Produce

  • 1 Bell pepper, red sweet
  • 1 cup Carrots
  • 1/2 cup Coriander, fresh
  • 1 tbsp Ginger, heaping fresh
  • 2 cups Kale
  • 1 Lemon
  • 1 Mango, Large
  • 1 1/2 cups Red cabbage

• Canned Goods

  • 3/8 cup Frozen orange juice concentrate

• Condiments

  • 1/4 cup White balsamic vinegar

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Bertolli extra virgin olive oil

• Nuts & Seeds

  • 1/2 cup Almonds

Found on chelseasmessyapron.com

Description

Directions

• First prep the kale: remove the coarse stems and discard. Take the kale leaves and finely ribbon the kale to have very thin and small pieces of kale.
• Place in a colander and wash well.
• Place the coarse sea salt on top of the kale and a few squeezes of fresh lemon.
• Massage and rub the kale with your hands for at least 2-3 minutes or until tender and a deeper green color. Rinse again and dry thoroughly. Wet kale will keep the dressing from adhering well.
• In a large bowl toss together the prepared kale, shredded cabbage, shredded carrots, mango, red bell pepper, almonds (add later if you arent serving immediately), and cilantro.
• For the dressing, whisk together all of the ingredients until combined. Season with salt and pepper to taste.
• Pour dressing over prepared salad, toss well, and enjoy immediately.
• Whisk together all of the marinade ingredients in a medium-sized bowl. Remove about 1/3 cup (put in an airtight container in the fridge for later) and pour the rest into a large sealable bag.
• Cut the chicken into bite-sized pieces and put in the marinade.
• Place in the fridge for at least 3 hours making sure to flip the bag halfway through the time it is in the fridge. I recommend marinating for 6-8 hours.
• Once the chicken has been marinated, place the chicken pieces on a skewer with your choice of prepared fruits/veggies.
• I used a chopped mango, chopped red onion, large cherry tomatoes, and a sliced zucchini
• Lightly oil the grill grate by generously dipping a paper towel in olive oil and using tongs to rub it on the grill grates.
• Then place the skewers on the grill.
• Cook for 10-12 minutes turning as needed (depending on the size of your pieces) or until chicken juices run clear.
• As you turn the kabob sticks, make sure to brush the chicken with the reserved 1/3 cup marinade frequently.
• Serve with the sriracha dipping sauce and additional chopped cilantro if desired.
• Zest part of 1 lime to get about 1/2 teaspoon lime zest and then juice 2 limes to get about 3-4 tablespoons lime juice.
• Combine the mayo, lime juice, lime zest, Sriracha, and white sugar in a bowl. Add some salt + pepper to taste. Stir well and then taste (add additional lime or Sriracha to personal preference).