Grilled kale is ridiculously easy and fast to make. It brings out the best in kale, adding smokiness and crispiness. Tossed with fresh peaches and a light lemon vinaigrette, The Healthy Maven’s grilled kale salad creates a feeling of summertime all year-round.
Grilled Kale Salad with Lemon Dressing
Ingredients
For the lemon vinaigrette*
- 1/4 cup olive oil
- 1 medium lemon, juiced
- 1/4 cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard (certified gluten-free if necessary)
For the kale salad
- 1 bunch kale, stems removed
- 2 tablespoons olive oil
- 1 shallot, sliced thinly
- 2 medium peaches, sliced
- 1/4 cup toasted hazelnuts
Directions
Combine all vinaigrette ingredients and set aside.
Heat your grill or grill pan to medium.
Brush kale lightly with olive oil on both sides.
Place kale directly on the grill, and cook for 1–2 minutes before flipping and cooking for 1 minute on the other. Kale should wilt and char slightly. Watch closely to ensure it doesn’t burn.
Repeat until all kale has been grilled. Transfer to a serving platter.
Top kale with peaches, shallots and hazelnuts.
Drizzle with dressing as desired.
*Recipe yields roughly 3/4 cup of salad dressing, so don’t feel as though you need to use it all. The dressing keeps well in the fridge.
Nutrition Information
Serves: 4 | Serving Size: 1/4 salad + 2 tablespoons dressing
Per serving: Calories: 215; Total Fat: 15g; Saturated Fat: 2g; Monounsaturated Fat: 11g; Cholesterol: 0mg; Sodium: 61mg; Carbohydrate: 18g; Dietary Fiber: 3g; Sugar: 11g; Protein: 4g
Nutrition Bonus: Potassium: 474mg; Iron: 8%; Vitamin A: 140%; Vitamin C: 148%; Calcium: 11%
Photo courtesy of Davida Kugelmass. Recipe originally posted on The Healthy Maven.
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