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Grilled Kale Salad with Roasted Sungolds

Grilled Kale Salad with Roasted Sungolds
Prep Time
15 min
Cook Time
20 min
Yields
4 servings

Summery kale salad is dotted with tomatoes, diced avocado and fresh Parmesan cheese in this wholesome and filling dish.

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ingredients

½
cup freshly grated Parmesan
2
Tbsp lemon juice
Olive oil
Kosher salt
1
cup halved Sungold tomatoes
¼
tsp red pepper flakes
1
bunch curly kale, stems removed
1
small bunch Tuscan kale, stems removed, finely chopped
1
avocado, diced
¼
cup sliced almonds, toasted
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directions

Step 1

Whisk together the Parmesan, lemon juice, 3 tablespoons olive oil and ½ teaspoon salt in a medium bowl. Set aside.

Step 2

Preheat the oven to 375°F. Heat a grill or grill pan to high.

Step 3

On a rimmed baking sheet, toss the tomatoes with 1 tablespoon olive oil, ⅓ teaspoon salt and the red pepper flakes. Transfer to the oven and roast until golden brown and wrinkled, about 30 minutes. Let cool.

Step 4

Meanwhile, place the curly kale leaves directly on the hot grill. Grill for about 1 minute per side, until wilted and charred. Remove to a cutting board, chop into bite-size pieces and add to the bowl with the dressing. Add the raw Tuscan kale, avocado, almonds and tomatoes to the bowl; toss to coat.

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