This is a kale salad topped with farofa โ toasted cassava flour cooked with garlic and olive oil โ plus red bell pepper, red onion, and cashews, all finished with lime juice. The farofa adds a dry, nutty crunch that no crouton can replicate, and at 298 calories a plate it holds up well as a standalone lunch. It comes together in 35 minutes with one pan and one bowl.
Why this recipe works
Two things make this salad succeed. First, massaging the kale with olive oil and lime juice before adding anything else physically breaks down the tough leaf structure, turning raw kale from something chewy and bitter into something you actually want to eat. Second, the farofa is cooked dry enough to stay crumbly โ the garlic goes in first with the oil, then the cassava flour absorbs the fat and toasts in it, which means each grain stays separate and crunchy rather than clumping. That texture contrast between the crisp farofa and the softened kale is what keeps every bite interesting.
Troubleshooting
- Farofa turns gummy or pasty: The pan wasnโt hot enough before the flour went in, or you stopped stirring. Use medium heat, keep stirring constantly, and pull it off the moment it turns light gold โ it continues to toast from residual heat.
- Salad tastes flat even after seasoning: Cassava flour absorbs salt aggressively. Taste the farofa on its own before combining and season it separately, then re-season the finished salad.
- Kale still tough after massaging: You need at least 60โ90 seconds of firm pressure, not a gentle toss. If the leaves arenโt visibly darker and slightly wilted, keep going.
- Cashews go soft: Theyโre picking up moisture from the kale. Add them at the very last second before serving, not during the toss.
- Dish feels light but not filling: Serve it over a scoop of cooked black beans or alongside a fried egg โ both work with the existing flavors and turn it into a complete meal without changing the salad itself.
About the ingredients
- Farofa (toasted cassava flour): Sold in Brazilian or Latin grocery stores and online. Look for farinha de mandioca torrada on the label โ itโs already partially toasted, which is fine. Plain cassava flour (not tapioca starch) works as a substitute but needs an extra minute in the pan. Do not use tapioca starch; it will melt.
- Kale variety: Curly kale holds up best here because its texture survives the massage and stays sturdy under the farofa. Lacinato (Tuscan) kale works but softens faster once dressed.
- Cashews: Buy them raw and toast them yourself in a dry pan for 3โ4 minutes โ the flavor is noticeably better than pre-toasted. Sunflower seeds are a nut-free swap that keeps a similar crunch.
Make-ahead notes
Store the components separately โ this is non-negotiable. The massaged kale, bell pepper, and onion can be combined and refrigerated for up to 24 hours; the kale actually improves slightly overnight. The farofa must be kept in an airtight container at room temperature (not the fridge โ humidity will make it clump) and stays crisp for up to 3 days. The cashews store the same way. Dress it at the table โ a pre-dressed salad goes limp fast, and the farofa will lose its crunch within 20 minutes of contact with the lime-dressed kale. When youโre ready to serve, drizzle the lime and oil over the kale base, toss, then add the farofa and cashews last.
Brazilian Farofa and Kale Salad
Ingredients
- 4 cups fresh kale Washed, stems removed, and chopped
- 1 cup farofa Brazilian toasted cassava flour, preferably from a reputable brand
- 1 large red bell pepper Diced
- 1 small red onion Finely chopped
- 2 tbsp olive oil Extra virgin for best flavor
- 2 cloves garlic Minced
- ยฝ cup toasted cashew nuts Coarsely chopped
- 1 tbsp lime juice Freshly squeezed
- 1 tsp salt To taste
- ยฝ tsp ground black pepper Freshly ground
Instructions
- In a large pan over medium heat, add 1 tablespoon of olive oil and the minced garlic, sautรฉing until fragrant and golden, about 2 minutes.
- Add the farofa and cook, stirring frequently, until it just starts to toast and take on a light golden color, approximately 4-5 minutes. Remove from heat and set aside.
- In a large bowl, combine chopped kale, diced red bell pepper, and finely chopped red onion. Drizzle with the remaining tablespoon of olive oil and lime juice.
- Sprinkle with salt and freshly ground black pepper, and toss everything together, massaging the kale to soften it slightly and mix the flavors thoroughly.
- Add the toasted farofa and cashew nuts to the salad and gently toss until well incorporated. Serve immediately.
Notes
Nutrition
FAQ
Where do I find farofa or cassava flour?
Brazilian or Latin American grocery stores carry it, and itโs widely available online. Search for farinha de mandioca โ the toasted version is labeled torrada. Regular supermarkets sometimes stock it in the international foods aisle.
Can I make this a more substantial meal?
Yes โ serve it over a cup of cooked black beans or top each plate with a fried or poached egg. Both pair naturally with the garlic-lime flavors already in the salad and add meaningful protein without changing the recipe.
Is this salad gluten-free?
Yes, as written. Cassava flour is naturally gluten-free, and all other ingredients are as well. Just verify your specific farofa brand isnโt processed in a facility with gluten cross-contamination if that matters to you.
Can I use a different green instead of kale?
Sturdy greens work best โ Swiss chard or collard greens (sliced thin) are the closest substitutes. Spinach or arugula will wilt too quickly under the farofa and wonโt hold up to massaging.
My farofa smells burnt but looks pale โ what happened?
Cassava flour burns before it looks brown, so go by smell and texture, not color. Pull it from the heat the moment it smells nutty and the grains feel dry and separate โ light gold is the target, not deep brown.
Can I prep this for meal prep lunches during the week?
Yes, with one condition: keep the farofa and cashews completely separate from the dressed kale until youโre ready to eat. Pack the kale base in one container and the dry toppings in a small bag or jar โ it takes 2 minutes to assemble at lunch and the components stay good for up to 3 days.