Kale Salad with Lemon & Parmesan Vinaigrette
Category:
Entree
Preparation Time: 10 Minutes
Yield: 1 Serving
Recipe By Chef: Paige Mountain
- Ingredients
- Directions
- Qualities
- Tips
- Nutrition
- Recipe Benefits
Ingredients
- 2 cups curly kale, ribs removed
- ½ cup cherry tomatoes, halved
- 1–2 tablespoons parmesan cheese, freshly shaved
- 2 teaspoons lemon juice
- 2 teaspoons olive oil
- 1 teaspoon parmesan cheese, finely grated
Directions
- In a large bowl, combine the kale, halved cherry tomatoes, and shaved parmesan cheese.
- In a separate small bowl, whisk together the lemon juice and olive oil until combined. Add the grated parmesan cheese and continue to whisk.
- Pour the lemon vinaigrette over the salad, then toss to coat in dressing.
- Optional: add fresh cracked black pepper over top of the salad.
- Serve or store in a sealed container in the refrigerator for future use.
Qualities
- Texture: Crunchy
- Rating for Scent: 2/10
- Spice Level: 0/10
Tips
- If additional salad dressing is desired, double the vinaigrette portion of the recipe. The dressing can be made in advance/bulk, but it is recommended to leave the parmesan cheese out until serving time. Sometimes the grated parmesan cheese can create a curdled appearance if it sits too long in the vinaigrette.
- Tossing the salad with this dressing and storing in the refrigerator for future use also creates a richer flavor as it marinates the kale.
Nutrition
Nutrition Content for 1 Recipe
- Calories: 174kcal
- Carbohydrates: 8g
- Fat: 14g
- Fiber: 3g
- Protein: 6g
- Added sugar: 0g
- Sodium: 290mg
Recipe Benefits
- Promotes Gut Health
- Anti-Inflammatory