Kale Salad with Preserved Lemon & Walnuts

3 Reviews
From the EatingWell Kitchen

In this kale salad recipe, we massage dressing into the kale leaves until they're tender and coated with flavor. Topped with bold Mediterranean flavors—olives, walnuts and preserved lemons—this healthy salad is as delicious as it is nutritious. Look for preserved lemons at specialty-foods shops or online at surlatable.com. Or, to make your own, see the recipe on eatingwell.com.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 small clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon freshly ground pepper
  • 10 cups thinly sliced kale (from 1 large bunch)
  • 1/2 cup coarsely chopped toasted walnuts (see Tips)
  • 1/4 cup pitted Kalamata olives, quartered
  • 2 tablespoons finely chopped rinsed preserved lemon rind (see Tips) or rinsed capers

Preparation

  • Active

  • Ready In

  1. Mash garlic and salt together on a cutting board with the side of a chef's knife (or in a bowl with a spoon) to form a paste. Transfer to a large bowl. Whisk in oil, lemon juice, oregano and pepper to combine. Add kale to the bowl. With clean hands, massage the kale until it's well coated with the dressing and reduced in volume, about 1 minute. Transfer to a platter and sprinkle with walnuts, olives and preserved lemon (or capers).
  • Make Ahead Tip: Hold at room temperature for up to 2 hours.
  • Tips: To toast chopped nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  • Preserved lemons are lemons that have been soaked in a salt-lemon mixture for at least 30 days. Their salty sourness is a signature flavor in Moroccan dishes. Find them at specialty-food stores or online at mustaphas.com. To make your own: http://www.eatingwell.com/recipes/preserved_lemons.html

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 133 calories; 13 g fat(2 g sat); 2 g fiber; 4 g carbohydrates; 2 g protein; 37 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 2007 IU vitamin A; 28 mg vitamin C; 45 mg calcium; 1 mg iron; 224 mg sodium; 143 mg potassium
  • Nutrition Bonus: Vitamin A (258% daily value), Vitamin C (173% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 1/2 vegetable, 2 1/2 fat

Reviews 3

July 04, 2015
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By: EatingWell User
Tasty, but a little salty-so I made additions I added 1/4 cup coarsely chopped dried cherries (other dried fruit would work) to cut the saltiness and add another flavor. It worked really well! Pros: Great texture and flavor...but Cons: With salt, olives and even rinsed preserved lemon rind, this was pretty salty.
June 29, 2015
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By: EatingWell User
Really tasty and healthy! I was able to find the preserved lemons and really liked what they added. All around nice flavors. Pros: Kale softens nicely, really good mix of flavors. Cons: NA
December 18, 2013
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By: kirapwenner
Good, quick lunch/side dish This salad was delicious. I omitted the olives and preserved lemons as I did not have either of these ingredients on hand. It was still good. I loved the mix of garlic and oil. I let the salad sit out for about an hour to soak up flavor. It kept well in the fridge. It reminded me of the olive oil and vinegar salads my grandmother used to make! It is a perfect salad for a light lunch with some yogurt or fruit on the side. If you like garlic and kale give this one a try. Pros: Quick, healthy