Kale Is The Star Salad

Kale Is The Star Salad

Kale Is The Star Salad

Yield 4
Author Judy Doherty
Prep time
10 Min
Cook time
1 Min
Total time
11 Min
Using steamed and raw kale, this salad is a star and it looks like one, too. You get a whole dinner plate of fruits and veggies for just over 150 calories and 5 grams of fat.

Ingredients

  • 1 bunch lacinato kale (Whole Foods)
  • 6 cups raw baby kale
  • 1 teaspoon olive oil
  • 1 lemon
  • 1 cup shredded radishes
  • 1 cup diced apples
  • 1 tablespoon black sesame seeds
  • 2 tablespoons light poppy seed dressing

Instructions

  1. Remove the stems from the lacinato kale and rinse well. Steam lightly in the microwave oven for 30 seconds to 1 minute. The color will intensify and the leaves will be crisp tender.
  2. Place the 5 lacinato leaves on the plate as pictured.
  3. Toss the baby kale with the olive oil and lemon juice. Place on a plate and top with radishes and apples.
  4. Top with a thin ribbon of poppy seed dressing and black sesame seeds.
  5. Chef's Tips:
  6. You can also make this recipe with regular kale and cabbage to save money.
  7. Budget version:
  8. Use 4 cups of regular kale plus 3 cups of cabbage. Steam 1 cup of washed kale very well in a steamer and use them in place of the lacinato kale. Shred the 3 remaining cups of kale and 3 cups of cabbage and proceed with the recipe. Omit the sesame seeds or use toasted plain ones instead. Use cole slaw dressing instead of poppy seed dressing.
  9. Enjoy!

Nutrition Facts

Calories

131.44

Fat

6.52 g

Sat. Fat

0.81 g

Carbs

16.96 g

Fiber

9.97 g

Net carbs

6.99 g

Sugar

5.96 g

Protein

6.66 g

Sodium

102.6 mg

Cholesterol

0 mg
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Judy Doherty

I am a food, beverage, and CPG product photographer specializing in photos, stop motion, and video, with over 90,000 photos and motion graphics delivered. Clients hire me for my eye, creative direction, and passion for taking their idea to the next level.

My strength lies in a nimble and lean creative process. Clients love getting creative content at a reasonable cost since my studio can art direct, style, and shoot their images quickly and on budget. My studio features an extensive surface library and prop house with a fully equipped kitchen and two shooting studios.

My experience as a chef, stylist, and photographer has earned many awards, including APA Top 100, ACF Gold Medal, and a juried fine art photo exhibit at Art Basel Miami. I was Executive Pastry Chef for two Hyatt Hotels and Resorts before completing two post-baccalaureate certificates for Visual Art and Graphic Design at U.C. Berkeley Extension in San Francisco.

https://judydohertyphotography.com
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Kale and Beet Salad