Garlicky Kale Salad Recipes

LEMON-GARLIC KALE SALAD

Lemon-Garlic Kale Salad image

Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it perfect.

Provided by Julia Moskin

Categories dinner, lunch, quick, salads and dressings

Time 25m

Yield 8 to 12 servings

Number Of Ingredients 7

Ingredients

2 cups sliced almonds
1/3 cup freshly squeezed lemon juice (from 2 to 4 lemons)
Kosher salt
1 1/2 cups extra-virgin olive oil
4 cloves garlic, crushed with the flat side of a knife, peeled and left whole
10 to 12 ounces washed and dried kale leaves, thick stems removed (weight after trimming)
1 1/2 cups freshly grated Parmesan (optional)

Steps:

In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 35 grams, Carbohydrate 8 grams, Fat 42 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 212 milligrams, Sugar 2 grams, TransFat 0 grams

GARLICKY KALE SALAD

Garlicky Kale Salad image

This garlicky kale salad is the best kale salad ever and so easy to whip up. The zesty tahini dressing is absolutely delicious and makes this recipe taste JUST like the Whole Foods garlicky kale.

Provided by Brittany Mullins

Categories Salad

Time 15m

Number Of Ingredients 7

Ingredients

1 bunch raw kale (washed, de-stemmed and dried)
2 Tablespoons tahini
2 Tablespoons apple cider vinegar (or water)
2 Tablespoons lemon juice
2 Tablespoons Bragg's liquid aminos (tamari or soy sauce will work)
4 Tablespoons nutritional yeast
2 teaspoons 1-2 cloves minced garlic

Steps:

Break or cut kale into bite size pieces and place in a large bowl.
Puree all ingredients except kale in a blender or food processor to blend the dressing.
Pour dressing over kale and massage into the kale with your hands until all pieces of kale are coated.
Let the salad sit in the fridge for an hour or so to marinate. You can skip this step if you need to eat right away, but allowing some time to marinate will wilt the kale a bit and make it a little more palatable - particularly for those who are skeptical of eating raw kale.

Nutrition Facts : ServingSize 1 /2 of recipe, Calories 169 kcal, Sugar 1 g, Sodium 995 mg, Fat 7 g, SaturatedFat 1 g, TransFat 3 g, Carbohydrate 17 g, Fiber 5 g, Protein 9 g

GARLICKY KALE FROM WHOLE FOODS

GARLICKY KALE FROM WHOLE FOODS image

Categories Salad Leafy Green

Number Of Ingredients 8

Ingredients

1 bunch raw kale, washed, de-stemmed and dried
2 Tablespoons tahini
2 Tablespoons apple cider vinegar (or water)
2 Tablespoons lemon juice
2 Tablespoons Bragg's liquid aminos (tamari or soy sauce would work too)
4 Tablespoons nutritional yeast
2 teaspoons minced garlic (1 - 2 cloves of garlic)
sesame seeds, to taste as garish (optional)

Steps:

Break or cut kale into bite size pieces and place in a large bowl. Puree all ingredients except kale and sesame seeds in a blender or food processor to blend the dressing. Pour dressing over kale and massage into the kale with your hands until all pieces of kale are coated. Let the salad sit in the fridge for an hour or so to marinate. You can skip this step if you need to eat right away, but allowing some time to marinate will wilt the kale a bit and make it a little more palatable - particularly for those who are skeptical of eating raw kale. Sprinkle on some sesame seeds before serving if so desired.

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