Place the rack on the top in the oven. With a brush paint the leaves of kale with olive oil and sprinkle with salt and pepper. Place on a broiler pan. Cook in the oven until crisp, about 30 minutes. Transfer to a wire rack to cool.
Mix the dressing ingredients in a bowl with a whisk.
Add in a bowl the base lettuce mixture, then add a bit of carrot, beet, avocado, cucumber and radishes. Crush a bit of kale leaves on top. Sprinkle with dressing and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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Crispy Kale Salad with Lemon-Lime Dressing
Amount Per Serving 6
Calories 390 Calories from Fat 0
% Daily Value*
Total Fat 32g 41%
Saturated Fat 4g 21%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Sodium 95mg 4%
Total Carbohydrates 26g 9%
Dietary Fiber 11g 40%
Total Sugars 8g
Includes 1g Added Sugars 3%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0mg
Calcium 230mg 20%
Iron 3mg 15%
Potassium 1170mg 25%
* Percent Daily Values are based on a 2000 calorie diet.
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