Lemony kale salad with a kick
Enjoy the vibrant flavors of zesty lemon and spicy kale in this refreshing and invigorating salad. Perfect for a tangy and flavorful culinary experience.
Ingredients:
- 1 tablespoon extra virgin olive oil
- 1 bunch kale
- 3 garlic cloves
- 1 cup slivered almonds, toasted
- juice of 1 lemon
- 1/3 cup pecorino, grated
- 1 pinch salt
- 1 pinch pepper
- 1 tablespoon grated lemon zest
Instructions:
- Rinse and pat the kale dry thoroughly.
- Eliminate the stem from the kale and proceed to slice the kale vertically into narrow strips.
- Warm a large pan, pour in the olive oil, and sauté the garlic until it turns golden and aromatic.
- Introduce the kale into the pan. Stir occasionally until the leaves become tender, approximately 4-5 minutes.
- Take the pan off the heat and transfer the contents to a mixing bowl. Allow it to cool down.
- In a separate pan, lightly toast the sliced almonds for a couple of minutes until they acquire a gentle golden hue.
- Combine lemon juice, salt, and pepper in a small bowl.
- Mix the dressing, 1 and 1/2 tablespoons of lemon zest, and the toasted almonds with the cooked kale, ensuring an even coating.
- Sprinkle a portion of the pecorino cheese over the kale, reserving 2 tablespoons. Toss the salad before garnishing it with the remaining cheese and lemon zest. Serve.
Summary:
- Calories: 1026 kcal
- Fat: 83 g
- Protein: 44 g
- Carbs: 46 g
- Potassium: 1693 mg
- Magnesium: 386 mg