Grilled Kale Salad With Avocado Lemon Parmesan Recipes

KALE SALAD WITH AVOCADO

Kale Salad with Avocado image

Fatty, spicy, invigorating, and fresh, this dark green kale salad with avocado is a quick and healthy addition to any main meal, or is a perfect lunch on its own!

Provided by Masala Housing Cooperative

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 9

Ingredients

2 bunches kale, stemmed and finely chopped
1 lemon, juiced
2 ripe avocados, mashed
1 pint grape tomatoes, quartered
1 bunch green onions, sliced
2 tablespoons olive oil
6 cloves garlic, diced
1 teaspoon salt
½ teaspoon cayenne pepper

Steps:

Combine kale and lemon juice in a bowl. Vigorously massage kale by squeezing handfuls for about 1 minute. Add avocados, tomatoes, and green onions.
Mix together olive oil, garlic, salt, and cayenne pepper in a small bowl. Pour dressing over salad and mix well. Serve immediately.

Nutrition Facts : Calories 189.6 calories, Carbohydrate 21.6 g, Fat 11.8 g, Fiber 7.5 g, Protein 5.9 g, SaturatedFat 1.7 g, Sodium 351.1 mg, Sugar 1 g

GRILLED KALE SALAD WITH ROASTED SUNGOLDS

Grilled Kale Salad with Roasted Sungolds image

Provided by Giada De Laurentiis

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup freshly grated Parmesan
2 tablespoons lemon juice
Olive oil
Kosher salt
1 cup halved Sungold tomatoes
1/4 teaspoon red pepper flakes
1 bunch curly kale, stems removed
1 small bunch Tuscan kale, stems removed, finely chopped
1 avocado, diced
1/4 cup sliced almonds, toasted

Steps:

Whisk together the Parmesan, lemon juice, 3 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl. Set aside.
Preheat the oven to 375 degrees F. Heat a grill or grill pan to high.
On a rimmed baking sheet, toss the tomatoes with 1 tablespoon olive oil, 1/3 teaspoon salt and the red pepper flakes. Transfer to the oven and roast until golden brown and wrinkled, about 30 minutes. Let cool.
Meanwhile, place the curly kale leaves directly on the hot grill. Grill for about 1 minute per side, until wilted and charred. Remove to a cutting board, chop into bite-size pieces and add to the bowl with the dressing. Add the raw Tuscan kale, avocado, almonds and tomatoes to the bowl; toss to coat.

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