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Citrusy Pico de Gallo Kale with Portobello Mushrooms

 Citrusy Pico de Gallo Kale with Portobello Mushrooms

Serves: 4

Category: Main Dishes - Vegan
Author: Gary Sweren

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Rated by: 15 members

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Mexican Pico de Gallo is a fresh uncooked condiment made from chopped tomato, onion, and chili peppers. This citrusy adaptation is a perfect complement to greens, beans and Portobellos.

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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 (or other no-salt seasoning blend, adjusted to taste)
2 tablespoons unhullled sesame seeds
1/4 cup chopped walnuts
2 tablespoons ground flax seeds
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 mushrooms, sliced


To make pico de gallo, finely chop 1 cup of the kale. Combine with the tomatoes, onion, cucumber, bell peppers, celery, jalapeno pepper, clementines,and cilantro. Process lime juice, balsamic vinegar, MatoZest, 1 cup of the chopped vegetable mixture and the sesame seeds, walnuts and flax seeds in a food processor or high-powered blender. Combine with remaining chopped vegetables and set aside.

Place white beans and garbanzo beans in a saucepan and heat, adding a small amount of water if necessary, to prevent from sticking.

Steam remaining kale and mushrooms until tender, about 5 minutes.

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 if desired, garnish with additional walnuts and sesame seeds.

Calories 358; Protein 18 g; Carbohydrates 58 g; Sugars 12 g; Total Fat 8.4 g; Saturated Fat 0.9 g; Cholesterol 0 mg; Sodium 49 mg; Fiber 16.1 g; Beta-Carotene 2988 ug; Vitamin C 159 mg; Calcium 174 mg; Iron 5.8 mg; Folate 295 ug; Magnesium 134 mg; Potassium 1303 mg; Zinc 3.6 mg; Selenium 16.7 ug

Comments (16):



05/07/2011 04:33 PM

Rated this recipe:

Very easy to make and very tasty!
This comment was last edited on 05/07/2011 04:34 PM


09/25/2011 08:15 AM

Rated this recipe:

This is a great recipe. I have to differ with Marcel on the "easy" descriptor - there's lots of chopping, dicing, etc. (Does anyone else find kale preparation a PITA?) But all well worth it. Instead of using a jalepeno I subbed a dash (or two or three) of my favorite habenero hot sauce, otherwise followed the recipe precisely. I served this alongside Cauliflower Benedict with which it combined beautifully.


10/27/2011 07:20 PM

Rated this recipe:

I'm giving this a 5 for taste and nutrition - full GOMBS. This was time consuming, even with a bag of pre-cut kale. I won't make it as a work-night meal again, but it is really tasty and will be very good as a meal to serve to guests. I made a few changes to speed things up (so it wasn't as pretty as version as I would have had if I had followed all the directions). There are only two of us, and in order to have a nice second meal: I added the blended mixture to the kale, mushrooms and beans. I want to reheat the GMB and have the pico de gallo stay "intact" to add on top. The contrast of cooked and raw was excellent.


03/31/2012 07:21 PM

Rated this recipe: (no rating)

I always chop my kale WITH STEMS in the food processor with the steel blade. Pulse until it's the size you want. You can do an entire bunch of kale in about a minute.

cama replies:

04/23/2020 11:13 PM

Rated this recipe: (no rating)

Thank you for the suggestion

Mary Lovingood

05/10/2012 03:19 PM

Rated this recipe: (no rating)

What can be substituted for MatoZest?

blue eyes

06/10/2012 10:27 AM

Rated this recipe: (no rating)

I also need a substitute for MatoZest. Also, I really dislike the taste of the no-salt seasonings (I have tried three). Does anyone have a substitute for these? Thanks.


07/04/2012 07:04 PM

Rated this recipe: (no rating)

I use A.Vogel Herbamare which has both both Original and Zesty flavours. It won Alive's Gold Award as a product so tried and true. Very good tasting. Much better than Natures Secret and Mrs. Dash and the like.


08/22/2012 10:14 PM

Rated this recipe: (no rating)

The suggestion to use A.Vogel Herbamare I think needs some extra information. This product is made up of 36% salt. If you are looking to not use salt added products this seems to be one to steer clear of.


09/10/2012 12:39 PM

Rated this recipe: (no rating)

You should try the "Table Tasty" No sodium or anything else harmfull... I don't like the salt substitutes either... However this one is very good...
This comment was last edited on 09/10/2012 12:39 PM


09/10/2012 11:56 PM

Rated this recipe: (no rating)

Entirely too many ingredients not a practical recipe17 items to be exact


01/13/2013 09:42 PM

Rated this recipe:

Excellent! I've never had Kale in my life, what an excellent introduction. I only used 4 mushrooms and that was plenty! Will make this again, after I eat the mass-amounts of leftovers!


01/25/2013 10:11 AM

Rated this recipe:

My husband and I tried this and we were very disappointed. The flavor combination didn't seem to work well for us. We've found many great recipes we'll make again and again. This is not one of them.


04/24/2014 07:38 PM

Rated this recipe: (no rating)

Yes many ingredients but didn't find it any more time consuming than any other healthy recipe. My 16 year old son said it was good. I think it would make a summer time meal.


01/24/2016 02:11 PM

Rated this recipe: (no rating)

I am all for creating my own spices and flavorings. I have a freeze drying machine, so I freeze dry vegetables and then grind them into powder to make my own Tomato flavored Mix. I would imagine you could also do this with a food dehydrator, but the freeze dryer preserves all of the nutrients and it is very flavorful!

looneytrader replies:

10/06/2016 07:52 PM

Rated this recipe: (no rating)

What machine do you use to freeze dry? thank you


08/08/2018 03:42 PM

Rated this recipe:

Tasty.  I substituted an orange as clementines weren't available, and put in a whole jalapeno.   You really don't have to do as much chopping as the recipe suggests:  I let my food processor chop just about everything for me.  I just dropped in each pepper after I'd quartered and seeded it and let the food processor chop it, for example, then dumped the results in a bowl where I mixed all the pico de gallo ingredients together.  The kale is easy too:  don't bother to remove the stems.  Cut the kale bunch sideways at about two to three inch intervals, let the food processor finely chop about a cup of it, and steam the rest as strips with the portobello strips. 


01/02/2019 10:38 PM

Rated this recipe: (no rating)

This is my first time making this.  My question is, the items that are supposed to be processed, my Vitamix stopped mixing a second or two in. I tried scraping down the sides, but most of the items were under the blades. Not enough liquid.  I added an 8th cup of water, but that did not help get those ingredient mixed.  How is the processed food supposed to be, liquidy or hardly mixed at all, but a bit wet from the Balsamic and lime?