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Kale for breakfast? Oh yeah! Start your day off right with a breakfast salad recipe full of good-for-you greens and you'll knock out half of your daily veggie quota with the first meal of the day.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2016


Ingredient Checklist


Instructions Checklist
  • Mash garlic and salt together with the side of a chef's knife to form a paste. Whisk the garlic paste, oil, vinegar and pepper together in a medium bowl. Add kale; toss to coat. Serve topped with trout, avocado and red onion.


Nutrition Facts

275 calories; protein 10.1g 20% DV; carbohydrates 9.4g 3% DV; exchange other carbs 0.5; dietary fiber 4.5g 18% DV; sugars 1.8g; fat 23g 35% DV; saturated fat 3.6g 18% DV; cholesterol 7.5mg 3% DV; vitamin a iu 4851.2IU 97% DV; vitamin c 63.1mg 105% DV; folate 100.1mcg 25% DV; calcium 85.6mg 9% DV; iron 1mg 6% DV; magnesium 35.8mg 13% DV; potassium 450mg 13% DV; sodium 461.4mg 19% DV; thiamin 0.1mg 9% DV.


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