Nutrient dense Kale is an excellent source of vitamins A, B1, B2, B3, B6, C, E and K, as well as, manganese, copper, calcium, potassium, iron, magnesium, protein, folate, omega-3 fats, and dietary fiber. This is one healthy green and yes, it can also taste great. Grilled Kale is popping up on menus everywhere and this salad is an awesome showcase of this trendy, new technique. In the winter, I add dried figs and grape tomatoes and when summer’s bounty shows up in farmer’s markets, I change it up with sliced, fresh peaches, blueberries and feta cheese. Everything comes together easier than you might think and this salad is definitely entertaining worthy. Give it a try.
Here’s what you’ll need:
I bunch of Kale, de-stemmed
(For this recipe I used a small bunch of Lacinto Kale and it yielded two dinner salads)
6 grape tomatoes, quartered
2 dried figs, thinly sliced
grated parmesan cheese
Miso Lime Dressing:
2 tablespoons white miso paste
1 clove garlic put through garlic press or minced
1 lime juiced
3 - 4 teaspoons honey
1 tablespoon olive oil
Combine all of the ingredients for the dressing in a bowl and mix with a fork until smooth.
Spray a grill pan lightly with oil and turn heat up to medium. Add Kale leaves and toss them every 30 seconds for 2 - 3 minutes.
Repeat until all the leaves have been lightly grilled.
You’ll notice the color of the Kale leaves deepens, as well as some areas of light charring.
After the kale has been grilled, bring it back to the chopping board and chop it up into small pieces.
Pour two tablespoons of the prepared Miso Lime Dressing over the chopped Kale and massage the dressing into the Kale using your hands. Use more dressing according to taste. There will be leftover dressing. It will keep in the fridge for a few days. it can be used with grilled veggies or for more Kale salad during the week.
At this point, distribute the dressed Kale onto salad plates. Add quartered grape tomatoes, sliced, dried figs and a teaspoon or two of grated parmesan cheese. Mix and serve.
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