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Lemony Kale Salad

Photo: Johnny Autry; Styling: Cindy Barr
Yield Serves 6 (serving size: 1 cup)

Ingredients

  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon sugar
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 4 cups torn kale leaves
  • 2 cups torn Swiss chard leaves
  • 4 teaspoons unsalted pumpkinseed kernels
  • 1/4 cup sliced green onions (about 2)
  • 1 ounce shaved pecorino Romano

Nutrition Information

  • calories 65
  • fat 4 g
  • satfat 0.8 g
  • monofat 2 g
  • polyfat 0.8 g
  • protein 2.6 g
  • carbohydrate 6.3 g
  • fiber 1.4 g
  • cholesterol 2 mg
  • iron 1.4 mg
  • sodium 234 mg
  • calcium 87 mg

How to Make It

  1. Combine first 5 ingredients, stirring until sugar dissolves. Add kale and chard; toss. Let stand 10 minutes.

  2. Heat a skillet over medium heat. Add kernels; cook 5 minutes or until brown, stirring frequently. Add kernels, onions, and cheese to greens; toss.

  3. Variation Spicy Soy: Combine 1 tablespoon rice vinegar, 1 tablespoon lower-sodium soy sauce, 2 teaspoons dark sesame oil, 1/2 teaspoon brown sugar, and 1/4 teaspoon chili garlic sauce in a bowl. Add 4 cups torn kale, 2 cups torn Savoy cabbage leaves, 1 cup shredded carrot, 1 cup sliced red bell pepper, 1/2 cup sliced radish, and 1/4 cup chopped cilantro; toss. Let stand 8 minutes. Serves 6 (serving size: 1 cup) Calories 60; Fat 2g (sat 3g); Sodium 136mg

  4. Variation Greek-Style: Combine 1 tablespoon lemon juice, 1 tablespoon olive oil, 1/2 teaspoon sugar, and 1/2 teaspoon pepper in a bowl, stirring until sugar dissolves. Add 4 cups torn kale and 2 cups torn Swiss chard; toss. Let stand 10 minutes. Add 1 cup chopped English cucumber, 1 ounce crumbled feta cheese, 1/4 cup sliced green onions, and 10 ­kalamata olives, pitted and quartered. Toss. Serves 6 (serving size: 1 cup) Calories 79; Fat 3g (sat 3g); Sodium 200mg

  5. Variation Apple-Walnut: Combine 1 tablespoon cider vinegar, 1 tablespoon walnut oil, 1/2 teaspoon kosher salt, 1/2 teaspoon brown sugar, and 1/2 teaspoon pepper. Add 4 cups torn kale and 2 cups torn Swiss chard; toss. Let stand 10 minutes. Add 1 cup sliced Granny Smith apple, 1/2 cup sliced celery, 1/4 cup sliced red onion, 1 ounce crumbled blue cheese, and 2 tablespoons toasted walnuts; toss. Serves 6 (serving size: 1 cup) Calories 94; Fat 6g (sat 3g); Sodium 278mg