Keto Toasted Lemony Kale Salad
How to Make It
Step 1
Start by removing the kale leaves from the stems. Discard the stems and chop the kale. The ingredient list provides the weight of kale that does NOT include the weight of the stems. Add the chopped kale to a large mixing bowl with lemon juice and salt. Use your hands to gently massage the kale. The salt will extract liquid from the kale and wilt it. Massage the kale for up to 5 minutes – until the leaves are tender to your liking.
Step 2
Set the bowl of kale aside to rest. In a small pan or pot, combine the olive oil, chopped pecans, minced garlic, and sesame seeds. Heat the olive oil over low heat and let the ingredients begin to toast in the oil until their fragrant. When you can smell the pecans and seed the garlic and sesame seeds have started to turn golden, remove your pan from the heat. Leave the toasted ingredients aside momentarily.
Step 3
Go back to the bowl of kale. Chop the olives, pepperoncini (remove any stems), and green onion. Add these ingredients to the kale. Slowly pour the warm olive oil and toasted ingredients over the kale salad. Fold the ingredients over in your mixing bowl until you have a consistent salad mixture and you see everything coated in the oil and spices. Serve warm with your main dish.
Ingredients
- Kale – 3 oz
- Lemon juice – 0.25 each – juice from one lemon
- Salt – 0.5 teaspoon
- Olive Or Extra Virgin Olive Oil – 2 tablespoon
- Pecans, raw – 1.5 oz
- Garlic – 1 teaspoon, chopped
- Sesame seeds – 0.75 teaspoon, whole pieces
- Green olives – 1 oz
- Pepperoncini – 1.25 oz
- Scallions – 0.5 oz