Kale Salad With Apples, Cheddar and Toasted Almonds or Pine Nuts
For a kale salad to be successful, use the most tender kale you can find and cut it into very thin filaments or chop it very finely (or both). Curly kale and Russian kale are more tender than black leaf kale. This is inspired by a wonderful salad I tried recently at the New York restaurant Northern Spy.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 dash salt
- 4 cups curley kale or russian kale very finely chopped/slivered
- 2 tablespoons toasted almonds coarsely chopped
- 1 apple sweet or sweet tart (fuji, gala, braeburn, pink lady) cut in 1/4 inch dice
- 1 ounce cheddar cheese cut in 1/4 inch dice
- 2 tablespoons fresh lime juice
- 1 clove garlic pureed
- 5 tablespoons olilve oil
- 2 tablespoons parmesan freshly grated
- Carbohydrate 6.40933106575167 g
- Cholesterol 6.4278332121423 mg
- Fat 3.63153136724125 g
- Fiber 1.26387504007888 g
- Protein 2.61810729275376 g
- Saturated Fat 1.41273231919546 g
- Serving Size 1 1 Serving (51g)
- Sodium 107.12013146021 mg
- Sugar 5.14545602567279 g
- Trans Fat 0.215217907694039 g
- Calories 65 calories
Combine the kale, almonds, apple and cheddar in a large bowl. Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad and toss well. Sprinkle with parmesan and let sit 15 minutes before serving..
