You're using an outdated browser. Please upgrade your browser or activate Google Chrome Frame to improve your experience.

Search Products

Kale and chorizo salad with grilled lime

Ingredients

4 bunches Tuscan kale, leaves only chopped into roughly 2cm pieces (stalks discarded)
2 x 250g punnets cherry tomatoes, halved
2 Spanish chorizo, finely chopped
1 cup roughly chopped mint leaves

2 limes, halved

Salt and pepper

Paul Newman’s Own Ranch Dressing, to serve

Method

  1. Place chorizo into a large, cold frypan. Place over medium heat and fry, stirring regularly, until chorizo is crispy. Remove chorizo from pan, place limes cut side down into pan and grill for 2 mins or until blackened and soft.
  2. Combine chopped kale, cherry tomatoes, fried chorizo and mint in a large bowl, mixing well. Squeeze two lime halves over the salad and season with salt and pepper. Mix well.
  3. To serve, arrange salad on a large platter. Drizzle with Paul Newman’s Own Ranch Dressing and serve with remaining grilled lime halves.
[wp_social_sharing social_options='facebook,twitter' facebook_text='' twitter_text='']
BACK TO ALL RECIPES