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–+ servings
Lemon Garlic Kale Salad

Zesty Lemon Garlic Kale Salad for a Nourishing Boost

This Lemon Garlic Kale Salad is a refreshing, low-carb side dish packed with vibrant flavors and crunch.
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Prep Time 10 minutes
Cook Time 3 minutes
Dressing Time 10 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Salad
Cuisine: Keto
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 6 cups Baby Kale Leaves Curly or Tuscan kale adds robustness.
  • 1/2 cup Sliced Almonds Can substitute with pecans or pine nuts.
  • 4 cloves Garlic Smashed for flavor infusion.
  • 1/3 cup Lemon Juice Brightens and adds acidity.
  • 1/2 cup Olive Oil Dressing base.
  • 1 tsp Salt Enhances flavors.

Equipment

  • Skillet
  • Jar
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Toast the almonds in a skillet over medium heat for about 3 minutes until golden and fragrant.
  2. Smash the garlic cloves and combine with lemon juice and salt in a jar, whisking in olive oil and letting steep for 10 minutes.
  3. In a mixing bowl, combine baby kale, toasted almonds, and drizzle dressing, tossing to coat evenly.
  4. Serve immediately for the best flavor and texture.

Nutrition

Serving: 1saladCalories: 200kcalCarbohydrates: 8gProtein: 4gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gSodium: 200mgPotassium: 300mgFiber: 3gSugar: 1gVitamin A: 900IUVitamin C: 60mgCalcium: 150mgIron: 2mg

Notes

To maintain crunch, add toasted almonds just before serving and store the salad undressed in the fridge for up to 3 days.

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