Kale parmesan salad
Looking for something a little greener for your post-holiday diet? Try this simple salad that uses kale in the most delicious way.
We’re all searching for easy ways to increase our consumption of kale now that it’s been put on a pedestal and touted as one of the most nutritious foods on the planet. This kale salad has nothing complicated about it, just simple, pure ingredients and a few easy steps. You can throw it together with ingredients you keep on hand, with an investment of a mere 10 to 15 minutes.
Remember to chew the kale well to break down all the magnificent nutrients and help your body digest it more quickly and easily. Eating slowly and chewing well has multiple benefits, including enjoying and savoring your food and enabling you to recognize when your body is satisfied (full). But enough preaching – you’ve got a kale salad to make!
- 6 cups chopped kale
- 1/2 cup whole grain coarse bread crumbs
- 1 pint grape tomatoes, halved
- 1/2 lemon, juiced
- 1/4 cup olive oil
- 3 tablespoons balsamic vinaigrette
- 1/2 teaspoon black pepper
- 1 teaspoon sea salt
- 1/2 cup parmesan
On a parchment-lined pan, spread out bread crumbs. Toast for 5 minutes, or until golden. Remove from oven.
Place kale in a large bowl. Whisk together olive oil, lemon juice, balsamic vinegar, salt and pepper.
Drizzle about half the dressing on the kale and toss. Taste, and add more pepper or a bit more dressing if needed. (The parmesan you’ll add in the next step is quite salty, so keep the salt content very low in your dressing.)
Add grape tomatoes and toss until all ingredients are coated. Sprinkle with bread crumbs and parmesan.
This salad is delicious fresh, but will be just as good for a day or two longer as the kale softens and absorbs the dressing. You can set half the salad aside before adding bread crumbs, and add them just before serving on Day 2 to keep them from wilting.