Kale Salad with Lemon & Parmesan Vinaigrette

Directions

1. In a large bowl, combine the kale, halved cherry tomatoes, and shaved parmesan cheese.
2. In a separate small bowl, whisk together the lemon juice and olive oil until combined. Add the grated parmesan cheese and continue to whisk.
3. Pour the lemon vinaigrette over the salad, then toss to coat in dressing.
4. Optional: add fresh cracked black pepper over top of the salad.
5. 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

Medical Disclaimer

Not Medical Advice: The recipes, nutritional analyses, and educational content provided on the CHOP Culinary Medicine website are for informational and educational purposes only. This content is not intended to be a substitute for professional medical advice, diagnosis, or treatment.

Consult Your Care Team: Always seek the advice of your physician, pediatric specialist, or registered dietitian with any questions you may have regarding a medical condition or dietary restrictions. Never disregard professional medical advice or delay in seeking it because of something you have read on this website.