Curried salad with egg & cashews
Indulge in the spicy flavors of curried salad harmonized with creamy eggs & crunchy cashews for a delightful culinary experience.
Ingredients:
- 2 bunches kale
- ½ cup freshly grated Parmesan cheese
- ⅓ cup extra-virgin olive oil
- ¼ cup lemon juice
- 3 large cloves garlic, minced
- 1 tablespoon reduced-sodium soy sauce
- 1 minced anchovy fillet or 1/2 teaspoon anchovy paste (optional)
- ½ teaspoon freshly ground pepper
- ¼ teaspoon salt
Instructions:
- Remove the kale leaves from the stems (you can throw away the stems). Rinse and pat dry the leaves. Rip the leaves into small chunks and place them in a big bowl. Include Parmesan cheese, olive oil, freshly squeezed lemon juice, garlic, soy sauce, anchovy (if preferred), black pepper, and salt. Using your clean hands, gently knead and press the greens to blend in the seasonings. Stop when the volume of greens is reduced by about half. The leaves should appear slightly darker and have a glossy look. Taste the mixture and adjust the seasoning by adding more Parmesan, lemon juice, garlic, soy sauce, and/or pepper, if needed.
Summary:
- Calories: 845 kcal
- Fat: 52 g
- Protein: 19 g
- Carbs: 84 g
- Potassium: 973 mg
- Magnesium: 109 mg