Spicy Brazilian Kale and Jicama Salad

Ingredients

• 3 cups Curly kale, stems removed and chopped
• 1 cup Jicama, peeled and cut into thin ribbons
• 2 tablespoons Extra‑virgin olive oil
• 2 tablespoons Fresh lime juice
• 1 teaspoon Chipotle pepper in adobo sauce, minced
• 1 Garlic clove, minced
• 0.5 teaspoon Sea salt
• 0.25 teaspoon Freshly ground black pepper
• 2 tablespoons Pumpkin seeds, toasted
• 2 tablespoons Fresh cilantro, chopped (optional garnish)(optional)

Instructions

1. 1

   Remove the thick stems from the kale, chop the leaves, and place them in a large bowl; add a pinch of salt and massage for 2‑3 minutes until the leaves soften.

2. 2

   Add the jicama ribbons to the bowl with the kale and toss gently to combine.

3. 3

   In a small mixing cup whisk together the olive oil, lime juice, minced chipotle, minced garlic, remaining salt, and black pepper to form a smoky dressing.

4. 4

   Pour the dressing over the kale‑jicama mixture and toss thoroughly to coat all the ribbons evenly.

5. 5

   Transfer the salad to serving plates, sprinkle toasted pumpkin seeds over the top, and garnish with chopped cilantro if desired.