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Ingredients Directions
  • 1/4 cup Aketta® whole crispy crickets
  • 3 tablespoons red chile powder (New Mexico Molido recommended)
  • 1 small bunch green curly kale, chopped
  • 1/4 cup fresh grapefruit juice
  • 2 garlic cloves, minced
  • 3-4 tablespoons extra virgin olive oil
  • 1/4 teaspoon fine grain sea salt
  • 10-12 kumquats, sliced
  • dried red chile slivers to taste

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Pan roast Aketta crickets with chile powder and salt in a hot cast iron skillet to desired crispness. Mix together olive oil, garlic, red chile slivers and grapefruit juice for the dressing. Toss kale with kumquats, crickets and dressing.