AIA Green - Family Health Care News

Shredded Kale Salad

Shredded Kale Salad

Our shredded kale salad is a delicious way to make your diet greener, and our pecan "parmesan" topping gives this salad an extra pop of flavor.


Kale salad:
2 medium bunches destemmed Lacinato kale, finely chopped (8-9 cups chopped)*
2 large garlic cloves
¼ cup fresh lemon juice
3-4 tablespoons extra-virgin olive oil
¼ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
¼ - ½ cup dried sweetened cranberries, for garnish
Pecan parmesan:
1 cup (120 g) pecan halves, toasted+
1½ tablespoons nutritional yeast
1 tablespoon extra-virgin olive oil
2 pinches fine sea salt
*To speed up your prep, buy pre-chopped and washed kale at the grocery store, and chop it more finely yourself.
+For a nut-free version, try using breadcrumbs instead of pecans.
Preheat the oven to 300°F. Spread the pecans onto a baking sheet and toast for 8 to 10 minutes until fragrant and lightly golden.
Remove the stems from the kale and discard; finely chop the kale.
Wash the chopped kale and spin dry. Place dried kale into a large bowl.
For the dressing: Mince the garlic and add to a mini food processor or blender with the lemon, oil, salt, and pepper, processing until combined. Pour the dressing onto the kale and mix with your hands, ensuring everything is coated.
Rinse out the mini processor and pat dry.
Add the pecans to the processor and process until the pecans are the size of peas or a bit larger. Now add in the nutritional yeast, oil, and salt and process again until it has a coarse crumb texture. Be sure not to over-process — you still want a nice crunchy texture, not powder.
Sprinkle the pecan parmesan and cranberries all over the salad. Wrap and place in the fridge for 30 to 60 minutes to soften, or enjoy it right away.

Nutrition Information

Serving size: 1.5 cups

Amount Per Serving

Calories: 54
Fat: 4g
Saturated Fat: .5g
Protein: 2g
Carbohydrate: 3g
Dietary fiber: 2g
Sodium: 59mg
Cholesterol: 0mg

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