About
This massaged Tuscan kale salad is packed with flavor and texture from tender kale, tart cranberries, toasted almonds and tangy goats cheese.
This makes a great lunch salad or even side to roasted chicken.
Ingredients
- 2 ½ cups organic tuscan kale by organics
- 2 tablespoon olive oil
- 2 teaspoon maple flavored syrup by lakanto
- 2 tablespoon goat cheese, soft
- 1 tablespoon reduced sugar craisin dried cranberries by ocean spray
- 1 tablespoon blanched slivered almonds by blue diamond
- 1 tablespoon lemon juice
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Wash the kale and remove the tough stalks. Roughly tear the leaves into bite sized strips.
- Whisk together the olive oil, lemon juice, syrup, salt and pepper.
- Drizzle the oil mixture over the kale and use your hands to massage the dressing into the leaves. Set aside for 15 minutes to soften.
- Whilst the kale is softening, add the flaked almonds to a dry skillet over a low heat. Toast gently for 3-4 minutes until lightly golden.
- Scatter the almonds and cranberries over the kale and toss to combine.
- Crumble over the goats cheese to serve.
Nutrition Facts
- Servings: 2
- Calories: 238.1kcal/996.3kJ (per serving)
- Fat: 20.7g (per serving)
- Carbs: 10.7g (per serving)
- Protein: 7.0g (per serving)
