Inspired by Ireland’s tradition of kale and cheese, this salad is made by massaging kale with olive oil until tender and tossing it with grated cheddar. Low in carbohydrates and calories, it also makes an easy late-night snack.
Massage the kale ribbons with the olive oil and salt until tender.
Let the massaged kale rest at room temperature for 30 minutes so the leaves soften further.
Whisk together the olive oil, apple cider vinegar, lemon juice, salt, and black pepper to make a dressing.
Toss the softened kale with the dressing, sprinkle the grated cheddar over the top, and serve.
Take your time massaging the kale; keep going until the leaves darken and soften under your hands, or the salad will remain tough. Allergen information: Contains dairy (cheddar cheese).
Karalahanayı 30 dakika dinlendirince gerçekten çok daha yumuşak oldu, ilk denememde bu süreyi atlamıştım ve sertti kalmıştı. Cheddar yerine biraz daha az yağlı bir beyaz peynir kullandım, ketojenik listeme yine de uydu.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
