Hatch Polenta Kale Salad

Incredibly healthy kale marries with slightly spicy and crispy fried polenta to make the ultimate satisfying salad.

Course Main Course, Salad

Cuisine American

Keyword avocado, hatch, hatch chile, kale, lemon, polenta, roasted almonds, smoked salt, tomato

Prep Time 10

Cook Time 10

Servings

Calories 487kcal

1 Log Hatch Chile Polenta
1 Tablespoon Olive Oil , extra virgin
1 Teaspoon Salt , divided
10 Ounces Curly Kale , stemmed and chopped, about one large bunch or two small bunches.
¼ Cup Nutritional Yeast
¼ Cup Hemp Seeds
2 Cups Avocado , or two whole, large avocados
2 Tablespoons Lemon Juice
2 Cups Cherry Tomato , halved
½ Cup Hatch Pepper Almonds

In a large skillet over medium heat, add the olive oil. Cut the Hatch Chile Polenta log into 8 equal disks, and place in the pan. Season with 1/2 teaspoon of salt, and let fry, undisturbed, for 5 minutes. The polenta can be sticky when cooked this way, so if you try to flip it before a solid, thick crust is formed, you'll have a hot mess.
While the polenta cooks, find the largest bowl you have, and add the kale, 1 cup cubed avocado, remaining ½ teaspoon salt, and lemon juice. With you clean, washed hands, massage the kale while mashing the avocado with it. Continue to massage until the kale is a shade darker green. This means the kale is "bruised", which will make it easier to chew and digest. Add in the hemp seeds and nutritional yeast, and toss to combine.
Flip the polenta, and cook for another 5 minutes, or until you have a golden brown crust on both sides. Remove from the pan, and let drain on a paper towel.
Divide the kale mixture among 4 large bowls, along with the cherry tomatoes, and hatch pepper almonds. Cut the polenta into cubes and top each salad. Cut the remaining avocado into quarters, peel the skin, and slice, topping each salad with one quarter. Serve immediately, or portion into containers for salads during the week!