Home / Recipes / Paleo / Keto Kale Salad with Olives and Tomatoes
Keto Kale Salad with Olives and Tomatoes
⏱ Prep: 23 min🍳 Cook: 4 min✅ Ready: 27 min
203
Calories
4.2g
Net Carbs
3g
Protein
19.9g
Fat
⏱ Prep: 23 min🔥 Cook: 4 min⏰ Ready: 27 min
This massaged kale
How to Make It
Step 1
Wash the kale and remove the tough stalks. Roughly tear the leaves into bite sized strips.
Step 2
Whisk together the olive oil, lemon juice, salt and pepper.
Step 3
Drizzle the oil mixture over the kale and use your hands to massage the dressing into the leaves. Set aside for 15 minutes to soften.
Step 4
Whilst the kale is softening, add the pine nuts to a dry skillet over a low heat. Toast gently for 3-4 minutes until lightly golden.
Step 5
Roughly slice the olives and tomatoes and scatter over the kale. Toss to combine.
Step 6
Scatter over the pine nuts to serve.
Ingredients
- Organic Tuscan Kale by Organics – 2-½ cups
- Black Olives – 5 medium
- Green Olives – 5 medium
- Tomatoes Sun Dried Or Sundried Packed In Oil – 3 piece
- Olive Oil – 2 tablespoon
- Lemon Juice, Fresh – 1 tablespoon
- Pine Nuts – 1 tablespoon, whole pieces
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon
