Kale and Almond Salad with Lemon and Parmesan (Market Monday)

There has been an abundance of kale at my farmers’ market the last few weeks. There’s a reason kale has become so popular lately. It’s a great source of calcium, potassium, iron, and vitamins A, C and K.  And to think, 20 years ago, when I was in college and worked as a waitress, the only thing we used kale for was to garnish the salad bar.

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My family doesn’t normally get very excited about kale, so I’ve been hesitant to bring any home. But May has been unseasonably wet and cool here in Colorado, which means we haven’t seen as much variety at the farmers’ market.

I can’t tell you how surprised I was at how much my family–myself included–loved this salad! Shocked, really. Everyone went back for seconds and my 9 year-old at four servings! We were having macaroni and cheese for dinner, but he just kept eating the salad and asking for more. With the great reaction I got, I can see myself serving this several times a week. Proof that sometimes just a few fresh, simple ingredients are all you need to create an amazing dish.

Kale and Almond Salad with Lemon and Parmesan
Kale and Almond Salad with Lemon and Parmesan
Serves 4
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
300 calories
6 g
15 g
27 g
10 g
5 g
71 g
298 g
1 g
0 g
21 g
Nutrition Facts
Serving Size
71g
Servings
4
Amount Per Serving
Calories 300
Calories from Fat 237
% Daily Value *
Total Fat 27g
42%
Saturated Fat 5g
27%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 17g
Cholesterol 15mg
5%
Sodium 298mg
12%
Total Carbohydrates 6g
2%
Dietary Fiber 2g
8%
Sugars 1g
Protein 10g
Vitamin A
3%
Vitamin C
6%
Calcium
24%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 large bunch of kale
  2. 1/2 cup slivered almonds, toasted
  3. 1 shallot minced
  4. 4 tablespoons lemon juice
  5. 2 tablespoons white wine vinegar
  6. 4 tablespoons olive oil
  7. 2/3 cup finely grated Parmesan cheese
  8. Salt and pepper, to taste
Instructions
  1. Wash and dry kale and chop or slice into bite-size pieces.
  2. In a large bowl, toss kale with toasted almonds. Set aside.
  3. In a small bowl, whisk together minced shallot, lemon juice, vinegar, and olive oil.
  4. Toss kale with desired amount of lemon vinaigrette. Sprinkle with Parmesan cheese and toss to coat. Season with salt and pepper to taste before serving.
beta
calories
300
fat
27g
protein
10g
carbs
6g
more
Let's Dish Recipes http://www.letsdishrecipes.com/
Who Dished It Up First: Adapted from Heather Christo.

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Comments

  1. I LOVE kale! I can’t wait to try this one, Danelle!

  2. I was in the supermarket this arvo when I noticed the kale. I remembered your recipe for a kale salad so I thought I’d give it a go. WOW…..it’s good. I’ve never even thought about kale before but now it will be a regular. Thanks so much Danelle for livening up our diet.

  3. This is a very good article. Thank you for a great information.
    Looks really yummy.
    I like to eat salad.

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