Lemon Garlic Kale Salad Recipes

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LEMON-GARLIC KALE SALAD

Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it perfect.

Provided by Julia Moskin

Categories     dinner, lunch, quick, salads and dressings

Time 25m

Yield 8 to 12 servings

Number Of Ingredients 7



Lemon-Garlic Kale Salad image

Steps:

  • In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
  • In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
  • Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
  • Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 35 grams, Carbohydrate 8 grams, Fat 42 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 212 milligrams, Sugar 2 grams, TransFat 0 grams

2 cups sliced almonds
1/3 cup freshly squeezed lemon juice (from 2 to 4 lemons)
Kosher salt
1 1/2 cups extra-virgin olive oil
4 cloves garlic, crushed with the flat side of a knife, peeled and left whole
10 to 12 ounces washed and dried kale leaves, thick stems removed (weight after trimming)
1 1/2 cups freshly grated Parmesan (optional)

GARLICKY, LEMONY KALE

Provided by Molly Yeh

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6



Garlicky, Lemony Kale image

Steps:

  • Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring constantly, until translucent and soft. Add the kale and stir to coat with garlic and oil. Cook until tender, about 5 minutes.
  • Meanwhile, heat a grill pan over medium-high heat. Place the lemon halves cut-side down in the pan and cook without moving until grill marks are visible, about 2 minutes.
  • Toast the almonds in a small skillet over medium-high heat until fragrant and slightly golden brown, about 3 minutes.
  • Transfer the kale to a serving bowl and squeeze a charred lemon half over the top. Sprinkle with the toasted almonds and pecorino shavings. Serve with the other lemon half on the side. Enjoy!

2 tablespoons olive oil
3 cloves garlic, finely chopped
1 bunch kale, stems removed, cut into 1-inch pieces
1/2 cup slivered almonds
1 lemon, halved
1/4 cup shaved pecorino Romano

RAW KALE SALAD WITH LEMON-HONEY VINAIGRETTE

This salad is from a local deli / caterer in town, CHOW :D The first time I had it, I was in love with kale. Cooking time is chill time. This is great even the next day. June '13 update: I have made this recipe numerous times by using any nuts & fruit I have on hand. Try using: chopped hazelnuts, combining various fresh fruits with the dried cranberries/ cherries

Provided by Chicagoland Chef du

Categories     Salad Dressings

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10



Raw Kale Salad With Lemon-Honey Vinaigrette image

Steps:

  • Combine the four salad ingredients in a large bowl.
  • Whisk together the vinaigrette ingredients and toss with the salad. * I like to massage the kale and dressing at this point. Just massage it with both hands for a few minutes. Toss in any additional fruits or berries.
  • Refrigerate for at least one hour prior to serving to allow the flavors to develop. Serve and Enjoy!
  • This is even better the next day and hold up well w/o wilting.
  • NOTE: Use any type of nut or seed or fresh fruit. Try adding mango, watermelon or blueberries to the mix!

Nutrition Facts : Calories 439.4, Fat 36.8, SaturatedFat 4.6, Sodium 46.9, Carbohydrate 26.4, Fiber 4.5, Sugar 10.7, Protein 7.3

2 bunches kale, stems and ribs removed, torn into bite-sized pieces. I prefer to cut into thin ribbons
1/2 cup dried cranberries, dried cherries are my favorite
1/2 cup fresh fruit, i.e.. apples, blueberries, pineapple, mango, etc
1/2 cup red onion, diced
1/2 cup sunflower seeds, shelled, I have used other nuts choose your favorite
vinaigrette
3 tablespoons fresh lemon juice
1/2 cup extra virgin olive oil
1/8 teaspoon ground cinnamon
2 tablespoons honey

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