Citrusy Pico De Gallo Kale With Portobello Mushrooms Recipe

Name: Citrusy Pico De Gallo Kale With Portobello Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large bunch kale, tough stems removed, chopped, divided; 1 large tomato, diced; 1 small onion, diced; 1 cucumber, diced; 1 red bell pepper, seeded and diced; 1 orange bell pepper, seeded and diced; 1 yellow bell pepper, seeded and diced; 2 stalks celery, diced; 1/2 jalapeno pepper, diced, or to taste; 2 clementines, peeled and chopped; 1/4 cup chopped cilantro; 1 lime, juiced; 2 tablespoons balsamic vinegar; 2 tablespoons Dr. Fuhrman's MatoZest; 1 1/2 cups cooked adzuki or other white beans or 1 (15 ounce) can no salt added or low sodium, drained; 1 1/2 cups cooked garbanzo beans or 1 (15 ounce) can no salt added or low sodium, drained; 6 large Portobello mushrroms, sliced; 3 tablespoons sesame seeds, divided; 3 tablespoons chopped walnuts, divided; 3 tablespoons ground flax seeds, divided

Servings: persons

1 large bunch kale, tough stems removed, chopped, divided
1 large tomato, diced
1 small onion, diced
1 cucumber, diced
1 red bell pepper, seeded and diced
1 orange bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
2 stalks celery, diced
1/2 jalapeno pepper, diced, or to taste
2 clementines, peeled and chopped
1/4 cup chopped cilantro
1 lime, juiced
2 tablespoons balsamic vinegar
2 tablespoons Dr. Fuhrman's MatoZest
1 1/2 cups cooked adzuki or other white beans or 1 (15 ounce) can no salt added or low sodium, drained
1 1/2 cups cooked garbanzo beans or 1 (15 ounce) can no salt added or low sodium, drained
6 large Portobello mushrroms, sliced
3 tablespoons sesame seeds, divided
3 tablespoons chopped walnuts, divided
3 tablespoons ground flax seeds, divided

1
To make pico de gallo, finely chop 1 cup of the kale. Combine with tomatoes, onion, cucumber, bell peppers, celery, jalapeno pepper, clementines,and cilantro. Process lime juice, balsamic vinegar, MatoZest, 1 cup of the pico de gallo mixture and 2 tablespoons each of the sesame seeds, walnuts and flax seeds in a food processor or high powered blender. Combine with pico de gallo and set aside.
2
Combine beans in a saucepan and heat, adding a small amount of water if necessary, to prevent from sticking.
3
Steam kale and mushrooms until tender, about 5 minutes.
4
To serve, place half of the kale and mushrooms on a serving platter, layer with half of the beans and half of the pico de gallo. Repeat layers and top with remaining sesame seeds, walnuts and flax seeds.

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 large bunch kale, tough stems removed, chopped, divided, 1 large tomato, diced, 1 small onion, diced, 1 cucumber, diced, and more.

Yes, Citrusy Pico De Gallo Kale With Portobello Mushrooms falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Citrusy Pico De Gallo Kale With Portobello Mushrooms

How did you like this recipe?

Frequently Asked Questions