Best 6 Kale Ceviche Salad Engine Recipes

Indulge in a delightful culinary journey with our kale ceviche salad engine, a treasure trove of innovative and flavorful recipes that will tantalize your taste buds. From the classic Peruvian ceviche to a refreshing Asian-inspired salad, our collection offers a diverse range of dishes that showcase the versatility and nutritional benefits of kale. Discover the vibrant flavors of a traditional ceviche, where fresh kale replaces the usual seafood, marinated in a zesty blend of citrus juices, chili, and herbs. Dive into a zesty Asian salad, where kale, cucumber, and carrots are tossed in a tangy dressing, creating a symphony of textures and flavors. Explore the unique combination of kale, quinoa, and black beans in a hearty and protein-packed salad, perfect for a wholesome meal. Each recipe is carefully crafted to highlight the unique qualities of kale, offering a delightful balance of crunch, bitterness, and a burst of nutrients. So, embark on this culinary adventure and let your taste buds savor the wonders of kale in its various forms, all while enjoying the convenience of our user-friendly recipe engine.

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KALE CEVICHE SALAD (ENGINE 2)

Kale Ceviche Salad (Engine 2) image

From the Engine 2 cookbook, this is one of their most popular recipes. It asks for the kale to be massaged. And that means really squishing the fibers with your hands to soften them. The leaves are waxy, so massaging them with the salt and lemon juice makes them much tastier.

Provided by Wish I Could Cook

Categories Greens

Time 10m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 bunch kale, leaves stripped off spines. Spines discarded
1 large avocado, peeled (or two small)
1 tablespoon lemon juice
1/4 teaspoon salt (more to taste)
1/2 teaspoon crushed red pepper flakes
1/2 red bell pepper
1 small carrot, grated
1/2 purple onion, chopped
1 1/2 cups mandarin orange segments (about 3 oranges)

Steps:

Throw the chopped kale leaves in a large bowl with the avocado, lemon juice, salt and red pepper flakes. Mash and masage the avocado into the kale with your hands until the avocado is spread evenly and the kale leaves are softened.
Stir in the remaining ingredients.
Let sit for 30 minutes if you can. But if not, dive in!

Nutrition Facts : Calories 117.8, Fat 6.3, SaturatedFat 0.9, Sodium 121.7, Carbohydrate 15.8, Fiber 4.9, Sugar 6.7, Protein 2.6

LEMON-GARLIC KALE SALAD

Lemon-Garlic Kale Salad image

Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it perfect.

Provided by Julia Moskin

Categories dinner, lunch, quick, salads and dressings

Time 25m

Yield 8 to 12 servings

Number Of Ingredients 7

Ingredients

2 cups sliced almonds
1/3 cup freshly squeezed lemon juice (from 2 to 4 lemons)
Kosher salt
1 1/2 cups extra-virgin olive oil
4 cloves garlic, crushed with the flat side of a knife, peeled and left whole
10 to 12 ounces washed and dried kale leaves, thick stems removed (weight after trimming)
1 1/2 cups freshly grated Parmesan (optional)

Steps:

In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 35 grams, Carbohydrate 8 grams, Fat 42 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 212 milligrams, Sugar 2 grams, TransFat 0 grams

CEVICHE SALAD

Ceviche Salad image

Make and share this Ceviche Salad recipe from Food.com.

Provided by Kitty Kat Cook

Categories Bass

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb cooked sea bass, filet cut in 1/2 inch cubes or 1 lb cooked shrimp
3 limes, juice of
1 medium red onion, chopped
4 plum tomatoes, chopped
1 green pepper, seeded and chopped
4 tablespoons fresh cilantro, chopped
2 fresh garlic cloves, minced
salt and pepper (optional)

Steps:

Put fish or shrimp in a bowl and stir in the lime juice.
Add remaining ingredients and mix well. Stir carefully if using seabass to prevent it from breaking apart.
Refrigerate for 2-3 hours, serve cold.

Nutrition Facts : Calories 148.2, Fat 2.5, SaturatedFat 0.6, Cholesterol 46.5, Sodium 83.2, Carbohydrate 9.5, Fiber 1.8, Sugar 4, Protein 22.2

CEVICHE SALAD

Ceviche Salad image

Make and share this Ceviche Salad recipe from Food.com.

Provided by DiWriter

Categories Vegetable

Time 5m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 cup cooked shrimp, peeled and deveined
1 cucumber, peeled and diced
1 tomatoes, diced
1/2 avocado, diced
1/4 cup prepared mango salsa
1/2 lime, juice of, a
salt and pepper

Steps:

Combine ingredients, tossing lightly.
Chill.
Serve with tortilla chips.

LYNN'S MEATLOAF, FROM ENGINE 2

Lynn's Meatloaf, from Engine 2 image

Make and share this Lynn's Meatloaf, from Engine 2 recipe from Food.com.

Provided by Gianni 23

Categories Meatloaf

Time 1h15m

Yield 1 loaf, 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 stalks celery, chopped
1/2 onion, chopped
2 garlic cloves, minced
10 ounces firm tofu, drained
1/4 cup walnuts, finely ground
1 1/2 cups cooked brown lentils
1 1/4 cups quick-cooking oats
3 tablespoons soy sauce
2 tablespoons ketchup (additional for topping)
1 tablespoon Dijon mustard
2 teaspoons dried parsley
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon rosemary
ketchup, to taste

Steps:

Spray loaf pan (or use non-stick silicone bake-ware).
Sauté celery, onion and garlic on high heat in skillet with a little water or low sodium vegetable broth for 5 minutes until tender.
Remove from heat and cool.
Mash tofu in large bowl.
Stir in cooked mixture and remaining ingredients, and combine well.
Spoon mixture into loaf pan. Top with a layer of ketchup.
Bake for 55 to 60 minutes, or until a toothpick comes out clean.

Nutrition Facts : Calories 477.5, Fat 10.4, SaturatedFat 1.5, Sodium 912.7, Carbohydrate 68, Fiber 26.6, Sugar 5.3, Protein 31

KALE SALAD WITH AVOCADO

Kale Salad with Avocado image

Fatty, spicy, invigorating, and fresh, this dark green kale salad with avocado is a quick and healthy addition to any main meal, or is a perfect lunch on its own!

Provided by Masala Housing Cooperative

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 9

Ingredients

2 bunches kale, stemmed and finely chopped
1 lemon, juiced
2 ripe avocados, mashed
1 pint grape tomatoes, quartered
1 bunch green onions, sliced
2 tablespoons olive oil
6 cloves garlic, diced
1 teaspoon salt
½ teaspoon cayenne pepper

Steps:

Combine kale and lemon juice in a bowl. Vigorously massage kale by squeezing handfuls for about 1 minute. Add avocados, tomatoes, and green onions.
Mix together olive oil, garlic, salt, and cayenne pepper in a small bowl. Pour dressing over salad and mix well. Serve immediately.

Nutrition Facts : Calories 189.6 calories, Carbohydrate 21.6 g, Fat 11.8 g, Fiber 7.5 g, Protein 5.9 g, SaturatedFat 1.7 g, Sodium 351.1 mg, Sugar 1 g

Tips:

For the best flavor, use fresh kale. If kale is not available, you can use other leafy greens such as spinach or arugula.
To make the ceviche, use fresh, firm fish. White fish such as cod, halibut, or tilapia work well.
Be sure to marinate the fish in the lime juice for at least 30 minutes. This will help to cook the fish and give it a delicious flavor.
If you don't have time to marinate the fish, you can cook it briefly in a skillet over medium heat. Just be sure not to overcook it, or it will become tough.
Serve the ceviche salad immediately, or chill it for later.

Conclusion:

Kale ceviche salad is a refreshing and healthy dish that is perfect for a summer meal. It is packed with flavor and nutrients, and it is easy to make. Whether you are looking for a light lunch or a flavorful side dish, kale ceviche salad is a great choice.