Kale (Tuscan) Salad

Quick & easy Cavolo Nero Kale (Tuscan) Salad made with a handful of ingredients in 10 minutes! It's easy enough to make on busy weeknights and delicious enough to serve on special occasions!

Course Recipes, Salad, Side Dish

Cuisine American

Prep Time 10

Additional Time 10

Total Time 20

Servings servings

Calories 84kcal

Author Kristi

Equipment

1 Large bowl
1 Small bowl
1 Kitchen shears also known as kitchen scissors

Ingredients

1 bunch Tuscan kale about 4-5 cups once cut
1 lemon juiced
2 cloves garlic minced (use fresh garlic)
3 tablespoon olive oil extra virgin
2 tablespoon Parmigiano cheese grated
1 tablespoon hemp hearts
1 pinch salt optional, or more to taste
1 pinch black pepper or more, to taste

Instructions

Remove the thick middle rib from the center of washed leaves of Tuscan kale.
Cut kale into small pieces and place in a large bowl.
In a small bowl, whisk lemon juice, garlic, extra virgin olive oil, salt, and pepper together to make the dressing.
Pour dressing over the kale and toss well.
Sprinkle the cheese and hemp hearts on the top of the salad and toss one last time.
Let sit for 10-15 minutes before serving (optional).

Notes

Nutrition information is estimated using a database that this owner is not responsible for maintaining. Exact nutrient information will depend on the actual ingredients and amounts used when making this recipe. And remember, there is so much more to food than what you will find on a Nutrition Facts Label :)

Removing the thick middle rib from each kale leaf, using fresh garlic and fresh squeezed lemon juice are the keys to making this salad taste amazing!
Kitchen scissors work perfectly for slicing kale into thin strips.
You can use either freshly grated or pre-grated Parmigiano Reggiano cheese.
This salad can be made ahead of time. It can also be refrigerated in an airtight container to be consumed within three days.
If you can't find Tuscan kale, you can substitute curly kale or even spinach!

Nutrition