KALE, CARROT & PARMESAN SALAD | Easy, Healthy, Delicious!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable option for dressing.

dried cranberries

🥗Healthier: fresh berries

💰Cheaper: raisins

Raisins are less expensive and still add sweetness.

toasted nuts

🥗Healthier: seeds

💰Cheaper: sunflower seeds

Sunflower seeds are a budget-friendly alternative.

Turn the oven on to 425 degrees.

Cut the jalapeno peppers in half and trim out the insides, discarding the seeds.

Place the peppers on a parchment lined baking sheet, drizzle with oil, and sprinkle with kosher salt.

Bake the jalapenos in the oven for about 10 minutes until they blister.

Once cool to the touch, chop the blistered jalapenos and set aside.

Prepare the kale by cutting away the tough rib and using only the leaves.

Add half of the kale leaves and a handful of fresh mint to a food processor and pulse until finely chopped.

Transfer the chopped kale and mint to a large bowl.

Process the remaining kale leaves in the food processor until finely chopped and add to the bowl.

Grate the 2 peeled carrots in the food processor and transfer to the bowl with the kale.

Add the chopped blistered jalapenos and 3 roughly chopped scallions to the bowl.

Drizzle 2 tablespoons of walnut oil over the salad.

Grate Parmesan Reggiano cheese on top of the salad.

Squeeze lemon juice over the salad and sprinkle with kosher salt.

Give the salad a final toss and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens