KALE SALED WITH PRESERVED LEMON AND WALNUTS
Prep Time: 5 min
Cook Time: 10 min
Kale salads have been a standard at hip restaurants for several years now. And why not? Kale is full of nutrients. It holds up well to dressings, allowing kale salads to be prepared up to a day in advance. Kale pairs well with a wide variety of ingredients, particularly healthy proteins, cheeses, walnuts, and thinly sliced raw vegetables. Add the preserved lemon dressing and you have a dynamic salad that is surely hard to beat!
You can have this salad anytime, especially on hot summer days to give you that cool refreshed feeling with the citrus of lemon! Or have it on a cold winter night with one of my great soups like the Squash soup!
INGREDIENTS
1 small clove garlic, minced
½ tsp salt
¼ cup extra-virgin olive oil
2 tbsp lemon juice
1 tsp dried oreganO
½ tsp freshly ground pepper
10 cups thinly sliced kale (from 1 large bunch)
½ cup coarsely chopped toasted walnuts (see Tips)
¼ cup pitted Kalamata olives, quartered
2 tbsp finely chopped rinsed preserved lemon rind (see Tips) or rinsed capers
DIRECTIONS
Mash garlic and salt together on a cutting board with the side of a chef's knife (or in bowl with a spoon) to form a paste. Transfer to a large bowl. Whisk in oil, lemon juice, oregano and pepper to combine. Add kale to the bowl. With clean hands, massage the kale until it's well coated with the dressing and reduced in volume, about 1 minute.
Transfer to a platter and sprinkle with walnuts, olives and preserved lemon (or capers).
MACROS
Serving size about 1 cup
CalorieS 133
Fat 13g
Fiber 2g
Carbohydrates 4g
Protein 2g
Sugars 1g
Sodium 224mg