Kale Salad

8
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"Recipe source: Bon Appetit (November 2020)"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (147.4 g)
  • Calories 296
  • Total Fat - 26.6 g
  • Saturated Fat - 7.4 g
  • Cholesterol - 0 mg
  • Sodium - 502.7 mg
  • Total Carbohydrate - 13.2 g
  • Dietary Fiber - 2.4 g
  • Sugars - 1.4 g
  • Protein - 5.9 g
  • Calcium - 159.5 mg
  • Iron - 2 mg
  • Vitamin C - 112.5 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 375 degrees F. Using two baking sheets, covered with parchment paper, add half of the kale (1/2 of the kale on each sheet); drizzle each baking sheet with 1 tablespoon oil; season with salt; toss. The kale should be in a single layer so it cooks evenly. Bake for 8-10 minutes or until crisp and browned; set aside. Only cook half of the kale as the remaining will be used raw.

Step 2

Meanwhile in a large bowl whisk together the lemon juice and the next 6 ingredients (-garlic) and the remaining oil (1/2 cup). Stir in the shoots and chile and season with salt. Let stand for 5 minutes.

Step 3

In a dry skillet over medium heat toast the coconut, tossing, for 5 minutes or until golden. Transfer to a small bowl.

Step 4

Using a paring knife remove the peel and pith from grapefruits (if you prefer you can sub in oranges for tangerines) and then slice the fruit.

Step 5

Tear remaining kale (the last 2 bunches) into bite-size pieces and add to the bowl with the dressing; season with salt. Add the grapefruit, coconut, cilantro and the reserved kale chips (the cooked kale) and toss.

Tips & Variations


No special items needed.

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