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Grilled Kale Salad with Roasted Sungolds and Avocado
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
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)
Instructions
- This recipe originally appeared on Giada on the Beach. Episode: Farmers Market Lunch.
- 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.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 253
Amount/Serving
% Daily Value
- Carbs
- 12 grams
- Protein
- 12 grams
- Fat
- 19 grams
- Saturated Fat
- 5 grams
- Cholestrol
- 13 milligrams
- Sodium
- 504 milligrams
- Fiber
- 8 grams
- Sugar
- 3 grams
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