The key to this salad is finely chopping the kale leaves. To make the kale extra-tender, try massaging the dressing into it.
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon chili powder
- 1/2 teaspoon fine sea salt
- 2 bunches kale, stems and tough ribs removed, leaves very finely chopped (about 6 cups)
In a large bowl, whisk together oil, lemon juice, chili powder and salt.
Add kale, toss to combine and serve.
Per serving: 130 calories (50 from fat), 6g total fat, 1g saturated fat, 0mg cholesterol, 290mg sodium, 19g carbohydrates (4g dietary fiber, 0g sugar), 6g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service