Nutrition balance score
Good
Glycemic Index
49
Low
Glycemic Load
4
Low
Nutrition per serving
Calories193.8 kcal (10%)
Total Fat16.9 g (24%)
Carbs7.2 g (3%)
Sugars0.8 g (1%)
Protein4.2 g (8%)
Sodium414 mg (21%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
For the Salad Base & Toppings:
8 ozKale
washed, stems removed, and finely chopped or shredded
⅓ cupPanko breadcrumbs
⅓ cupparmesan cheese
Shaved
For the Savory Lemon-Garlic Dressing:
Instructions
Step 1
Instructions
1. Toast the Panko
Heat a small skillet over medium heat.
Add the panko breadcrumbs to the dry skillet. Toast for 2 to 3 minutes, stirring constantly, until they are an even golden brown. Remove from the heat immediately so they don't burn, and set aside to cool.
Step 2
2. Make the Dressing
In a small bowl or mason jar, whisk together the canola oil, olive oil, lemon juice, garlic puree, kosher salt, and a tiny pinch of finely minced red pepper.
Step 3
3. Massage the Kale (The Secret Step!)
Place your chopped kale into a large mixing bowl.
Drizzle the dressing over the kale.
Using clean hands, literally reach in and massage the dressing into the kale leaves for about 1 to 2 minutes. You'll notice the kale turn dark green, shrink in volume by about half, and become incredibly tender. Don't skip this, or it will feel like chewing lawn clippings!
Step 4
4. Toss and Serve
Add the shaved parmesan and the cooled, toasted panko breadcrumbs to the bowl.
Toss gently to combine, and serve immediately.
Tip: If you are meal-prepping this ahead of time, massage the kale with the dressing and store it in the fridge (dressed kale actually holds up beautifully for a day or two). Just keep the toasted panko and parmesan on the side and toss them in right before eating
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