Southwest kale salad with tomato-cumin dressing

Southwest kale salad with tomato-cumin dressing. Raw tomatoes, Raw garlic, Apple cider vinegar.

Dr. Michael Greger & Robin Robertson

25 + 0 min · 4

Ingredients

• 180 g Raw tomatoes
• 3 g Raw garlic
• 60 g Apple cider vinegar
• 10.286 g Nutritional yeast flakes
• 2.175 g Cumin seeds
• 0.5 g Dried oregano
• 3 g White miso paste
• 0.621 g Ground black pepper
• 200 g Raw kale
• 255 g Cooked black beans, no salt
• 120 g Raw red bell pepper
• 248 g Raw maize
• 150 g Avocado
• 15 g Fresh coriander leaves
• 0.161 g Garlic, powder
• 0.125 g Onion, powder
• 0.029 g Dried parsley
• 0.036 g Dried basil
• 0.036 g Dried thyme
• 0.072 g Ground mustard seeds
• 0.082 g Paprika
• 0.032 g Ground ginger
• 0.027 g Ground turmeric
• 0.018 g Celery seeds

Preparation

1. Blend the tomato, garlic, vinegar, nutritional yeast, miso and all the listed dried herbs and spices into a smooth dressing. Grind the cumin and celery seeds first. All spice-blend quantities are already included in the totals.
2. Remove tough kale stems and finely shred the leaves. Combine with cooked black beans, diced raw pepper, fresh sweetcorn kernels, diced avocado and chopped coriander.
3. Toss with all the dressing and serve promptly. No nigella garnish is included.