Kale Salad with Preserved Lemon & Walnuts

Rating: 3.75 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

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Recipe Summary

total:
20 mins
Servings:
8
Nutrition Profile:
Heart Healthy
Low-Calorie
Low Carbohydrate
Dairy-Free
Diabetic Appropriate
Gluten-Free
Vegetarian
Vegan
Low Sodium
Healthy Immunity
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • 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).

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Tips

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: https://www.eatingwell.com/recipes/preserved_lemons.html

Nutrition Facts

Serving Size: about 1 cup
Per Serving:
133 calories; protein 2.1g; carbohydrates 3.9g; dietary fiber 1.5g; sugars 0.8g; fat 12.9g; saturated fat 1.6g; vitamin a iu 2007.2IU; vitamin c 27.5mg; folate 36.9mcg; calcium 44.5mg; iron 0.6mg; magnesium 22.3mg; potassium 142.8mg; sodium 224.2mg; thiamin 0.1mg.
Exchanges:

1 1/2 vegetable, 2 1/2 fat
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Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 3 stars
07/04/2015
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. Read More
kirapwenner@gmail.com
Rating: 3 stars
12/18/2013
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 Read More
EatingWell User
Rating: 4 stars
06/29/2015
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 Read More
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Morgan
Rating: 5 stars
01/17/2017
Delicious even without the preserved lemon. Read More
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