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–+ servings
one plate with kale salad, a yellow tea towel on the top left corner and another plate on the bottom right corner.
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5 from 3 votes

📖 Tuscan Kale Salad

Delicious & easy to prepare, this Tuscan kale salad is a simple recipe with an Italian flare to enjoy as a light lunch or a side dish.
Prep Time15 minutes
Total Time15 minutes
Course: Salad, Side Dish
Cuisine: european, Italian, Mediterranean
Servings: 6 servings
Calories: 157kcal
Author: Mélanie

Equipment

Ingredients

  • 2 cups chopped kale (packed) or â…˜ branches
  • 1 cup white beans cooked (canned)
  • ¼ cup kalamata olives
  • ¼ cup parmigiano cheese shaved

Dressing

  • 4 tablespoon olive oil
  • 2 tablespoon lemon juice
  • ¼ teaspoon salt

Instructions

  • Wash the kale leaves and remove the stems by holding the stem in one hand and pulling the leaves with the other one (Picture 1).
  • Drain the white beans using a small colander.
  • In a large mixing bowl, place the kale chopped, the white beans, the olives and the Parmesan cheese.

Dressing

  • In a small bowl, mix the lemon juice, olive and salt. Stir well so it is well incorporated.
  • Lastly, pour dressing over and toss well. Serve or keep in the fridge until you are ready.

Notes

  • No need to massage, dress the salad an hour ahead and it will soften. 
  • Eat within the next 24h, store in an air-tight container. 
  • Make it a day before and keep each ingredients in a separate container.

Nutrition

Calories: 157kcal | Carbohydrates: 9g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 265mg | Potassium: 257mg | Fiber: 3g | Sugar: 0.5g | Vitamin A: 2286IU | Vitamin C: 23mg | Calcium: 136mg | Iron: 2mg