Kale Salad With Raspberries And Parmesan Crisps
This vibrant raspberry kale salad is a delightful mix of textures and flavors. The crisp kale is paired with juicy raspberries and crunchy almonds, all tossed in a zesty lemon dressing. Each bite offers a burst of freshness, enhanced by the subtle sweetness of the raspberries. To add a finishing touch, Parmesan crisps add a savory crunch to this colorful and nutritious salad.
— Constant Cookbook
Ingredients
- 5 c chopped kale
- 6 oz. Driscoll’s raspberries
- 3 tbsp slivered almonds, toasted
- 2 tbsp fresh lemon juice
- 2 tbsp extra-virgin olive oil
- ½ tsp agave nectar or honey
- 1/8 tsp salt
- 1/8 tsp ground pepper
- 4 tbsp grated Parmesan cheese
Instructions
- The Salad:
- In a serving bowl, combine the kale, raspberries and toasted almonds. Toss the salad with the dressing. Divide onto 4 plates and garnish each with a Parmesan crisp.
- The Dressing:
- In a small bowl, whisk together the lemon juice, olive oil, agave nectar, salt and pepper.
- The Parmesan Crisps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat.
- Divide the Parmesan into 4 even circles.
- Bake the cheese until bubbling and light golden brown, about 6 minutes.
- Let cool on the baking sheet for a few minutes, then gently remove with a small metal spatula.
Cook Time
6M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Serving Size: 1.25 Cup Salad + 1 Crisp
- Calories: 195 kcal
- Carbohydrate Content: 16 g
- Protein Content: 8 g
- Fat Content: 13 g
- Saturated Fat Content: 2 g
- Cholesterol Content: 4 mg
- Sodium Content: 182 mg
- Fiber Content: 4 g
- Sugar Content: 3 g
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