Emerald kale salad

27

Makes

4 Servings

Emerald kale salad

Angus Fergusson


Ingredients

  • 2 tbsp cider vinegar
  • 3 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp honey
  • 4 cups kale
  • 1 carrot , grated
  • 4 slices whole-wheat bread
  • 1/2 tsp dried basil

Instructions

  • Whisk 1 tbsp cider vinegar with 3 tbsp lemon juice, 1 tbsp olive oil and 1 tsp honey in a large bowl. Add 4 cups shredded kale and 1 grated carrot. Toss well. Refrigerate 1 hour.
  • Preheat oven to 450F. Cut 4 slices of whole-wheat bread into 1/2-in. cubes. Spread on a large baking sheet. Toss with 1 tbsp cider vinegar and 1/2 tsp dried basil. Bake in centre of oven until croutons are golden brown, 5 to 7 min. Sprinkle over kale salad.

Nutrition (per serving)

  • Calories
  • 164,
  • Protein
  • 6 g,
  • Carbohydrates
  • 27 g,
  • Fat
  • 5 g,
  • Sodium
  • 220 mg.