Servings: 4 servings
Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes
Ingredients
- 6 cups Kale, stemmed and chopped
- 1/2 cup Slivered almonds
- 1/2 cup Grated parmesan cheese
- 1/4 cup Olive oil
- 1/4 cup Apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Honey
- Salt and pepper
Instructions
- Add the chopped kale, slivered almonds, and grated parmesan cheese to a large mixing bowl. Toss to combine.
- Whisk the olive oil, apple cider vinegar, Dijon mustard, and honey in a separate mixing bowl.
- Season the dressing with salt and pepper to taste.
- Pour the dressing over the kale salad and toss to coat evenly.
- Serve immediately or chill in the refrigerator until ready to serve.
Other Low-Carb Vegetarian Recipes
Nutrition Facts
Calories: 280 kcal
Fat: 23g
Saturated Fat: 4g
Carbohydrates: 12g
Fiber: 3g
Sugar: 6g
Protein: 10g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Kale Salad with Almonds and Parmesan
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.
Keep the dressing separate: If you want to store the salad for longer than 3 days, you can keep the dressing different from the salad. Store the kale, almonds, and parmesan cheese in an airtight container and the dressing separately. Mix the salad and dressing just before serving.
Note: Do not freeze. This salad is unsuitable for freezing, as the kale will become limp and lose its texture when thawed.