Kale Salad
Recipe: #35924
November 03, 2020
Categories: Salads, Vegetable Salad, Coconut, Kale, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan Vegetarian, Spicy, more
"Recipe source: Bon Appetit (November 2020)"
Ingredients
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 by Step Method
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
No special items needed.
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