Cooking and Recipes: Kale Salad recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

toasted almonds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds add crunch and are often cheaper than almonds.

Start by preparing the root vegetables: chop radishes into quarters and place them in a bowl.

Drizzle the radishes with olive oil, sprinkle with salt and pepper, and toss to coat.

Spread the radishes in a single layer on a lined roasting pan.

Chop red beets into quarters, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.

Spread the beets in a single layer on the roasting pan.

Roast the radishes and beets in a 400°F oven for about 7-8 minutes.

Prepare the green onions by slicing the whites and greens separately for sautéing and garnishing.

Chop a red pepper into strips and then dice it into smaller pieces.

Remove the stems from the kale leaves and tear them into bite-sized pieces.

Drizzle about 2-3 tablespoons of neutral oil (canola) over the kale and sprinkle with salt.

Massage the kale with your hands for a few minutes until it reduces in volume and softens.

Prepare the dressing by smashing a clove of garlic and adding it to a jar with a tightly fitting lid.

Spice Level:

Dietary

Allergens