I made a few substitutions, but we loved this. Used fresh kale from our garden (no Swiss chard). Substituted "Tuscan" flavored EVOO (you could use regular and add a little garlic and herbs), fresh sweet onions from the garden and toasted pecans because I didn't have pepitos, and shredded parmesan. Yum - will be making this again, because it is easy to use what you have and make a great salad!
Lemony Kale Salad
Photo: Johnny Autry; Styling: Cindy Barr
Yield: Serves 6 (serving size: 1 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 65
- Fat: 4g
- Saturated fat: 0.8g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 0.8g
- Protein: 2.6g
- Carbohydrate: 6.3g
- Fiber: 1.4g
- Cholesterol: 2mg
- Iron: 1.4mg
- Sodium: 234mg
- Calcium: 87mg
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
Preparation
- 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.
- Variation 1. 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 0.3g); Sodium 136mg
- Variation 2. 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 5.3g (sat 1.3g); Sodium 200mg
- Variation 3. 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 5.6g (sat 1.3g); Sodium 278mg
Lemony Kale Salad Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Quick/Easy
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Saturated Fat, Meatless
- PUBLICATION: Cooking Light
More Recipes for Side Dishes/Vegetables
-
Shredded Kale Salad with Bacon and Dates
Southern Living -
Baby Kale Salad
Coastal Living
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