Set Your Location to See Relevant Information

Setting your location helps us to show you nearby providers and locations based on your healthcare needs.

Published on June 06, 2020

Toasted Almond Kale Salad

EvergreenHealth logo

Recipe courtesy Nancy Fuller

Recipe modified from original source: http://www.foodnetwork.com/recipes/nancy-fuller/kale-and-brussels-sprout-salad.html

Ingredients

  • 4 Cups Tuscan kale, center stems discarded
  • 1 small garlic clove
  • 1 small shallot
  • 1 Cup finely grated pecorino
  • 1/2 Cup extra-virgin olive oil
  • 1/2 Cup toasted sliced almonds
  • 2 T Dijon mustard
  • 3 lemons, zested and juiced
  • Salt and freshly ground black pepper

Directions

  1. In a food processor fitted with a slicing blade, shred the kale. Add the garlic and shallot and shred. (Alternatively, shred and mince the vegetables with a knife.) Set aside.
  2. In a large bowl, whisk together the pecorino, olive oil, toasted almonds, mustard, lemon zest and juice and salt and pepper to taste. Add in the shredded kale and toss well to combine. Let the salad sit for 10 minutes before serving to allow the dressing to permeate the greens.

Healthiest Best Newsletter

Stay up-to-date with healthy recipe ideas, fitness activities and wellness screenings.

Subscribe Today!