Grilled Kale Salad with Lemon Dressing

Ingredients

For the lemon vinaigrette*

• 1/4 cup (60ml) olive oil
• 1 medium lemon, juiced
• 1/4 cup (60ml) apple cider vinegar
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard (certified gluten-free if necessary)

For the kale salad

• 1 bunch kale, stems removed
• 2 tablespoons olive oil
• 1 shallot, sliced thinly
• 2 medium peaches, sliced
• 1/4 cup (40g) toasted hazelnuts

Directions

Combine all vinaigrette ingredients and set aside.

Heat your grill or grill pan to medium.

Brush kale lightly with olive oil on both sides.

Place kale directly on the grill, and cook for 1–2 minutes before flipping and cooking for 1 minute on the other. Kale should wilt and char slightly. Watch closely to ensure it doesn’t burn.

Repeat until all kale has been grilled. Transfer to a serving platter.

Top kale with peaches, shallots and hazelnuts.

Drizzle with dressing as desired.

*Recipe yields roughly 3/4 cup of salad dressing, so don’t feel as though you need to use it all. The dressing keeps well in the fridge.

Nutrition Information

Serves: 4 | Serving Size: 1/4 salad + 2 tablespoons dressing

Per serving: Calories: 248; Total Fat: 19g; Saturated Fat: 2g; Monounsaturated Fat: 10g; Cholesterol: 0mg; Sodium: 93mg; Carbohydrate: 19g; Dietary Fiber: 4g; Sugar: 11g; Protein: 5g

Nutrition Bonus: Potassium: 453mg; Iron: 10%; Vitamin A: 137%; Vitamin C: 149%; Calcium: 12%