Chopped Italian Kale Salad

Name: Chopped Italian Kale Salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: ¼ cup extra virgin olive oil, divided; 1 bunch Tuscan kale, ribs removed and finely chopped (about 4 cups); ½ head of radicchio, core removed and finely chopped (about 2 cups); 1 bulb fennel, trimmed and finely chopped; ⅓ cup Fratepietro sun dried tomatoes, chopped; ⅓ cup Bio Orto Peranzana olives, sliced; ½ cup Bio Orto artichoke hearts, chopped; ¼ cup toasted slivered almonds; 3 tablespoons lemon juice, from 1 lemon; 1 teaspoon Calabrian chili paste; 2 teaspoons honey; ½ tsp kosher salt

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Welcome to your new favorite salad! From the sweetness of sun-dried tomatoes to the brine of olives and artichokes, the bitter greens, and the sweet-spicy dressing, this salad is full of flavor and texture in every bite. Chopping everything into as small a dice as you can makes it taste truly delicious, as you can easily get every ingredient into each bite.

This salad is delicious on its own for a lunch, and it’s excellent topped with chopped chicken, flaked salmon, grilled shrimp, or even leftover steak.

Rated 5.0 stars by 1 users

Servings

Prep Time

20 minutes

Calories

262

Author:

Giadzy

Ingredients

¼ cup extra virgin olive oil, divided

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1 bunch Tuscan kale, ribs removed and finely chopped (about 4 cups)
½ head of radicchio, core removed and finely chopped (about 2 cups)
1 bulb fennel, trimmed and finely chopped
⅓ cup Fratepietro sun dried tomatoes, chopped

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⅓ cup Bio Orto Peranzana olives, sliced

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½ cup Bio Orto artichoke hearts, chopped

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¼ cup toasted slivered almonds
3 tablespoons lemon juice, from 1 lemon
1 teaspoon Calabrian chili paste

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2 teaspoons honey

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½ tsp kosher salt

Instructions

Add the chopped kale to a mixing bowl along with 1 tablespoon of olive oil and ½ teaspoon salt. Use clean hands to massage the kale until its glossy and vibrantly green. Add the radicchio, fennel, sun dried tomatoes, olives, artichoke hearts, and almonds to the bowl and toss to combine. Set aside while you make the dressing.
Add the remaining olive oil to a small bowl along with the lemon juice, Calabrian chili paste, honey, and ½ teaspoon salt. Whisk to incorporate. Transfer the dressing to the bowl with the salad and toss well to combine. Season to taste with more salt, if desired.

Nutrition

Nutrition Serving Size: 4
per serving: Calories; 262

Amount/Serving % Daily Value

Carbs: 19 grams
Protein: 6 grams
Fat: 20 grams
Saturated Fat: 3 grams
Sodium: 410 milligrams
Fiber: 7 grams
Sugar: 8 grams

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1 comment

Elaina - Jan 24

★★★★★

★★★★★

Made this salad a few times and just love it. I can eat it every day. I added some chicken breast to it to eat as a dinner salad and it was so good. Love the fennel in it as well as the other ingredients.

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