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Fibrous curly kale gets grilled in this recipe, which tenderizes it and adds a flavorful char. I loaded this salad with even more of my favorite superfoods: avocado, almonds, tuscan kale and sungold tomatoes! Grilled Kale Salad with Roasted Sungolds and Avocado 1/2 cup freshly grated Parmesan2 tablespoons lemon juiceOlive oilKosher salt1... giadzy.com

Grilled Kale Salad with Roasted Sungolds and Avocado

20180611_052827_10358_1046115.jpeg20180611_052827_10358_1046116.jpeg20180611_052827_10358_1046117.jpeg
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  • 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
Serves 4

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.

Grilled Kale Salad with Roasted Sungolds and Avocado

Photo of lizzynewm

Recipe by Giada De Laurentiis

Fibrous curly kale gets grilled in this recipe, which tenderizes it and adds a flavorful char. I loaded this salad with even more of my favorite superfoods: avocado, almonds, tuscan kale and sungold tomatoes!

Grilled Kale Salad with Roasted Sungolds and Avocado

Serves:
4
Cooking Level:
Prep Time
15 minutes
Cook Time
30 minutes
Inactive Time
Total Time
45 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Grilled Kale Salad with Roasted Sungolds and Avocado

Photo Credit: Elizabeth Newman

20180611_052827_10358_1046115.jpeg20180611_052827_10358_1046116.jpeg20180611_052827_10358_1046117.jpeg
20180611_052827_10358_1046115.jpeg
20180611_052827_10358_1046116.jpeg
20180611_052827_10358_1046117.jpeg

Fibrous curly kale gets grilled in this recipe, which tenderizes it and adds a flavorful char. I loaded this salad with even more of my favorite superfoods: avocado, almonds, tuscan kale and sungold tomatoes!

Grilled Kale Salad with Roasted Sungolds and Avocado

Serves:
4
Cooking Level:
Prep Time
15 minutes
Cook Time
30 minutes
Inactive Time
Total Time
45 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Have extra kale? Try these recipes:

Roasted Mushroom and Kale Pizzette

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Pan Roasted Salmon with Orzo Succotash

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Kale and Sausage Soup

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Baked Mushroom Rigatoni with Kale Gremolata

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Mar 24, 2018 | Total time: minutes