Ingredients
2 bunches (about 1 pound) kale, washed and dried
3 tablespoons grapeseed or other high-heat oil, divided
1/4 teaspoon salt, plus more for bread
2 thick slices sourdough bread (about 3/4-inch thick)
1 small clove garlic
2 tablespoons shaved Parmesan (optional)
1 large clove garlic
2 tablespoons lemon juice
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
Instructions
1-Rinse the kale thoroughly and chop into bite-sized pieces; remove tough stems for optimal texture.
2-Toss chopped kale with olive oil and a pinch of salt to prepare for grilling.
3-Preheat grill to medium-high heat (around 400°F/204°C).
4-Place kale on the grill using a grill basket or foil to prevent pieces from falling through; grill for 3-5 minutes, turning occasionally until slightly charred.
5-Remove grilled kale from heat and transfer to a large bowl.
6-Squeeze fresh lemon juice over kale and toss to combine.
7-Add toasted almonds and grated Parmesan or vegan substitute, mixing well.
8-Serve immediately or refrigerate briefly before serving; customize with additional protein or seasonal veggies as desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔥 Grilling kale adds a smoky flavor and appealing texture.
🧄 Rubbing bread with garlic and oil enhances crunch and flavor.
☀️ This salad is perfect for summer events and offers a fresh take on classic kale salads.
- Prep Time: 10 minutes
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- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling and Tossing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 286
- Sugar: 4 g
- Sodium: 373.2 mg
- Fat: 14.6 g
- Saturated Fat: 2.2 g
- Carbohydrates: 31.5 g
- Fiber: 3.8 g
- Protein: 10 g