Kale Salad with Roasted Pistachios and Parmesan
Any kind or variety of kale will work in this recipe, just make sure to massage kale between your fingers and thumb for a few minutes before making your salad. I will soften the tough fibers of this nutrient-rich, leafy green and make it more enjoyable to eat!
Servings: 6
Ingredients
- 1 1/2 bunches kale, any kind
- 1 lemon, juiced and zested
- 1/2 cup extra virgin olive oil
- 1/3 cup freshly grated Parmesan cheese, plus more to finish
- 2 garlic cloves smashed
- 1 teaspoon dried thyme
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon Aleppo pepper
- 1/3 cup golden raisins (optional)
- 1/2 cup roasted and salted pistachios, roughly chopped
Instructions
- Strip the kale leaves from the stems and roughly chop the leaves. Place the chopped leaves in a colander. While rinsing under cold water, aggressively massage the leaves. Do this for about a minute, this tenderizes the kale. Shake the colander to release excess water.
- Into a large salad bowl, whisk together lemon juice and zest, olive oil, parmesan, garlic, thyme, honey, salt, and Aleppo pepper. Add the kale and raisins (if using) toss until well coated. Top with pistachios and more cheese to finish if you wish.
Notes
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition
Calories: 193.7kcal | Carbohydrates: 3.8g | Protein: 2g | Fat: 19.7g | Saturated Fat: 3.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13.5g | Cholesterol: 4.8mg | Sodium: 293.4mg | Potassium: 49.5mg | Fiber: 0.6g | Sugar: 1.4g | Vitamin A: 326.8IU | Vitamin C: 12.4mg | Calcium: 63mg | Iron: 0.3mg
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