I was debating on whether or not I should 1. call this a salad (it’s more of a gigantic bowl full of veggies, fish, beans and healthy fats) and 2. if I should post this or save it for my cookbook “REAL” that I’ll be releasing in a few months. Pre-order here! BUT I decided it was too yummy to save for later so here we go…
This big bowl utilizes Mexican inspired vegetables & herbs, along with a one-of-a kind “good fats” dressing made from egg yolks, avocado, and chipotle paste. The heat from the chipotle pepper will boost your metabolism and immune system into overdrive! The kale gives a spin on the traditional greens that are commonly used in Mexican salads and provides you with tons of nutrients like calcium, fiber, manganese; as well as being high in vitamins A & K. The next plus to this bowl is the high protein content coming from both plant and animal sources. The black beans and shrimp provide you with a balance of muscle building nutrients. Corn and tostadas are the sources of complex carbohydrates; necessary for brain function and to carry out your daily activities. It’s comfort food with a healthy twist.
I used Sanissimo Tostadas which is one of my favorite brands when choosing packaged food products. They utilize Nixtamalization corn in their products which is a process used to prepare the maize (corn) by soaking and then cooking it in an alkaline solution; limewater, and then it is hulled. The benefits of this process are: the corn is more easily ground during the grinding process, the flavor improves, the chance of mycotoxins (aka: mold) is reduced and the biggest benefit is the bioavailability of protein and niacin in the corn being increase during the alkaline soaking stage by converting bound niacin to free niacin. This process makes both of those nutrients more easily absorbable to our bodies, which leads to an increase in the nutritional value, quadruple whammy! Corn can be an iffy subject so choose wisely, and know your source. Opt for organic, non-gmo options from local farmers if possible.
And just in case you were needing another way to enjoy kale, here you go! The massaging technique used in this recipe takes away from it’s leathery texture by beginning the digestion process of the kale. Being that kale is very rough and tough and takes a bit more to digest this can help things go more smoothly. Plus, who doesn’t want to try massaging their greens?! Fun stuff, and perfect for when the little ones are wanting to help out in the kitchen!
If you have trouble finding these brands for the tostadas, chipotle paste and mayo; some others that I recommend are Frontera Chipotle Paste, Chosen Foods Avocado Mayo, and any tostada that has an ingredients list that reads something similar to the following: corn, water, lime and sea salt.
I hope you enjoy it as much as I did! Tag your creations on Instagram or Facebook with #NourishingNelli
-Nelli
- 1 cup diced red bell pepper
- 3/4 cup diced white onion
- 3/4 diced green onion
- ½ cup fresh cilantro
- 1 cup diced cherry tomato
- 1/3 cup sliced black olives
- 4 cups of massaged kale lime juice, fajita seasoning, dash of olive oil
- 1 ½ cups diced zucchini lightly sautéed
- 8 oz jumbo shrimp sauteed with chipotle seasoning
- ½ cup 130g black beans drained
- 1/2 + 1/4 cup 120g of corn cut off the cob
- 4 Tostadas for serving: SANISSIMO Brand
- ½ 75g large avocado
- 1.5 - 2 tbsp Primal Foods Avocado Mayo
- 1 tsp minced garlic
- 2 tbsp lime juice
- 1 tbsp + 1 tsp Ottos Chipotle Paste
- 1 tsp sea salt
- 1 tsp white wine vinegar
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Massage your kale in a big bowl and set aside
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Boil corn and set aside to cool for 1-2 minutes, cut off the kernels with a knife
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Blend ingredients from group 2 in a high speed blender
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Saute zucchini and heat black beans in a large pan
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Sear your shrimp
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Add all the raw veggies to the massaged kale
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Pour half of your dressing and mix to combine
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Add cooked zucchini, beans, and shrimp to the bowl
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Pour the rest of your dressing
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Serve with tostadas
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