Marinated Parsley Kale Salad Recipes
RAW LEMON GARLIC MARINATED KALE SALAD
This raw recipe for marinated lemon garlic kale is easy and delicious. Add tomatoes, avocado, cabbage, or onions for a more salad-like version.
Provided by Jen Hoy
Categories Salad
Time 3h10m
Yield 6
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Remove the center rib from the kale. Cut the kale into 1/2-inch-wide crosswise ribbons.
- In a large bowl, whisk together the lemon, garlic, and olive oil. Add the kale and gently toss to combine. Season to taste with salt. Make sure the kale is well coated.
- Let the kale marinate refrigerated for at least 3 hours or up to overnight to tenderize before serving.
Nutrition Facts : Calories 58 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 111 mg, Sugar 1 g, Fat 5 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
MARINATED PARSLEY KALE SALAD
I love bitter greens, their so good for you, and so energizing to eat. This salad is like a super energy food. I make it at the beginning of the week so I have something healthy to snack on for the rest of the week. Their are so many ways you can vary this, and you should! I like things salty and strong tasting, and have made this with any type of vinegar that's graced my cupboards. So make it a few times close to the letter, then start to add your own flair. eat it by itself, on toast with cheese, over rice or cous cous or even in your eggs! super versatile, so yummy...
Provided by more snax
Categories Greens
Time 25m
Yield 10-14 serving(s)
Number Of Ingredients 11
Steps:
- Chop, dice, mince and seed as directed. The seeding of the cukes is important, if you leave them in, your salad will get really soggy and gross. add any other veggies you like. I don't recommend tomatoes or avocado for the long haul, but their nice to throw on top as you serve it. Add less onion if you like, even try different varietys. I like shallot in this as well. just think hearty for your greens.
- throw the whole mess in a big big bowl. toss your seasonings on top, and if you like a handful of nuts. then drizzle on the oil and lemon juice. This is where it gets messy! get your hands in there and rub the oil and acid into your greens. this helps to mix it, but the rubbing of the leaves really helps to start the marinade and make everything softer and happier. I know it sounds all hippy dippy, but it makes a difference i swear.
- now put a lid on it and let it sit. If your making it to eat today, let it sit on the counter for a few hours before serving. serving it tomorrow and beyond? toss it in the fridge! This will keep for at least a week!
- Variants!: Like I said, I've done this with so many different oil/acid combos. try balsamic and olive oil, apple cider and red wine vinegar and avoccado oil, really anything. You just need both an acid and an oil. I also sometimes throw some sumac powder in this. its the seasoning thats in fattoush salad that adds that bitter lemony flavor. have fun with it!
Nutrition Facts : Calories 69.3, Fat 5.1, SaturatedFat 0.7, Sodium 767.9, Carbohydrate 6.8, Fiber 1.8, Sugar 0.9, Protein 1.4
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