Kale Salad With Apples and Cheddar
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a ¾-pound bunch, stemmed and washed in two rinses of water)
- 2tablespoons coarsely chopped toasted almonds
- 1apple, sweet, like a Fuji, or a sweet-tart, like a Gala, Braeburn or Pink Lady, cored and cut in ¼-inch dice
- 1ounce sharp Cheddar cheese, cut in ¼-inch dice
- 2tablespoons fresh lemon juice
- Salt to taste
- 1very small garlic clove, puréed
- 5tablespoons extra virgin olive oil
- 2tablespoons freshly grated Parmesan
Nutritional analysis per serving (6 servings)
172 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 3 grams protein; 166 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the kale, almonds, apple and Cheddar in a large bowl.
- Step 2
Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve.
- Advance preparation: This salad benefits from tossing with the dressing about 15 minutes before you serve it. The kale will soften in the dressing.
Private Notes
Comments
If you use a sturdier kale, take a pinch of salt and a tablespoon of the oil and massage the kale in the large bowl before adding other ingredients. You're looking to soften the kale before you mix in the other ingredients. It really works.
This is tasty but there's no way it can be made in five minutes. Just cutting up the kale takes longer than
hat. I'd estimate between 20 and 30 minutes.
I feel the authors heart is in the right place with this recipe, but the execution is way off. All the ingredients work great together, but not in the given amounts. I changed it to 2 tbsp of olive oil, 3 tbsp (one whole fresh lemon ) of lemon juice, 2 oz of cheddar cheese. Five tablespoons of olive oil is just way too much and leaves your mouth feeling oily, and 1 oz of cheddar leaves people poking around wondering where the rest is.
Delicious. I thought I didn't like kale but I would eat this every day. I did sub walnuts for the almonds b/c that's what I had on hand and it was yummy.
This has become a staple salad for me. It’s so simple and delicious. Letting the salad sit in the dressing for at least 15 min is key to soften the kale. Another thing I love about this salad is it’s still good the next day!
This is mildly hilarious, and begs for the video of someone pureeing one clove of garlic. But the recipe is quite nice, and works year round for a refreshing light dinner.