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Chopped Italian Kale Salad
Category
Salad
Servings
4
Prep Time
20 minutes
Calories
262
Author:
Giadzy
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 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
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
- 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
2 comments
Great recipe! I make this frequently, and eat it for several days. The fennel is the secret to this…wow!!
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.