Kale Salad with Lemon-Parmesean Vinaigrette
Take bitter raw kale and transform it into a bright, tasty salad with a tangy and simple vinaigrette. It's a super tasty way to get more dark leafy greens into your diet! Try topping it with grilled chicken for a heartier dish.
Servings: 6 servings
- 1 ¾ lb kale washed, tough stemsremoved
- 3 TB minced shallot
- 1 TB +1 tsp lemon juice
- 1 TB honey
- 1 tsp lemon zest
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 2 TB olive oil extra virgin
- ¼ cup shredded parmesan cheese
- Working in batches, pulse kale leaves in food processor to coarsely chop. Combine shallot, lemon juice, honey, lemon zest, salt and pepper in a small bowl. Whisk in evoo in a slow stream. Toss vinaigrette and parmesan with kale in a medium sized bowl.
If you find the texture of raw kale to be too tough –try this recipe using the more delicate Tuscan kale (also known as Cavolo Nero or dinosaur kale).
Calories: 436kcal | Carbohydrates: 24g | Protein: 9g | Fat: 34g | Saturated Fat: 8g | Cholesterol: 17mg | Sodium: 2149mg | Potassium: 100mg | Sugar: 20g | Vitamin A: 3.9% | Vitamin C: 13.1% | Calcium: 30.7% | Iron: 3.1%