Lemony Kale Salad - Meatless Monday - Martha Stewart

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

toasted nuts

🥗Healthier: seeds

💰Cheaper: sunflower seeds

Seeds are often less expensive and provide similar crunch.

dried cranberries

🥗Healthier: fresh berries

💰Cheaper: raisins

Fresh berries are lower in sugar, while raisins are often cheaper.

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Brown rice is a cost-effective grain option with similar texture.

Tear the kale into small pieces, removing the thick rib down the center of each leaf.

Coarsely chop the kale leaves, ensuring they remain crunchy and not wilted or brown.

In a bowl, combine 0.25 cups of olive oil, the zest of 1 lemon, and the juice of the lemon.

Whisk the dressing and season with salt and black pepper to taste.

Add the kale to the bowl with the dressing and mix well.

Let the salad sit for a while to allow the flavors to meld, as it gets better the longer it sits.

Add 1/3 cup of toasted blanched hazelnuts to the salad.

Garnish the salad with shreds of parmesan cheese before serving.

Spice Level:

Dietary

Allergens