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Black Kale Salad
A delicious Black Kale Salad with a light dressing, topped with shaved Parmesan and whole wheat croutons is the perfect light summer meal.
Prep Time
40
minutes
mins
Total Time
40
minutes
mins
Course:
Main Course, Salad
Cuisine:
American
Keyword:
kale, Parmesan, healthy, recipe, cheese
Servings:
4
Servings
Calories:
182
kcal
Author:
Lisa Johnson
Ingredients
Dressing
¼
cup
extra-virgin olive oil
⅛
cup
fresh squeezed lemon juice
2
small cloves
garlic
pressed or mashed
¼
teaspoon
fine sea salt
¼
teaspoon
black pepper
1
large bunch
black kale
Tuscan, Russian, dinosaur
¼
cup
Parmigiano-Reggiano cheese
finely grated
1
slice
whole grain bread
toasted and chopped*
shaved Parmigiano-Reggiano cheese
to garnish
Instructions
Whisk dressing ingredients together in a small bowl, or measuring cup, and set aside.
Wash, dry, and remove the ribs from your black kale. Slice into 1/4-inch strips.
Place kale in a large bowl and toss with the dressing. Set salad aside and let sit at room temperature for 30 minutes.
Sprinkle grated Parmigiano-Reggiano cheese and chopped toast over the salad and toss to coat.
Serve with shaved Parmigiano-Reggiano .
Place leftover salad in the refrigerator for up to 2 days.
Notes
If you like heat, substitute a pinch of red pepper flakes for the black pepper.
*I gave my toast a light spray of olive oil and sprinkled on a bit of salt and pepper for flavor.
Nutrition
Calories:
182
kcal
|
Carbohydrates:
7
g
|
Protein:
5
g
|
Fat:
16
g
|
Saturated Fat:
3
g
|
Cholesterol:
4
mg
|
Sodium:
273
mg
|
Potassium:
331
mg
|
Sugar:
1
g
|
Vitamin A:
6792
IU
|
Vitamin C:
84
mg
|
Calcium:
178
mg
|
Iron:
1
mg