Grilled kale tossed with fresh peaches and creamy ricotta may be our favorite salad ever!
Source: The Peach Truck
Brush both sides of the kale leaves with half of the olive oil and set aside
Whisk together in a salad bowl the remaining olive oil, red wine vinegar, honey and thyme
Season with salt and pepper
Add the peach slices
Grill the kale leaves over a medium-hot grill, turning once, until they are crispy around the edges (2-3 minutes)
Transfer grilled kale to a cutting board, season with salt and pepper, and tear leaves into small pieces
Toss the kale with the peach mixture
Spread ricotta on plates and top with kale mixture
OR toss ricotta right into the salad!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (67g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 57 | ||
Calories from Fat: 32 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.6mg | 0 % | |
Potassium 112.5mg | 3 % | |
Total Carbohydrate 6.5g | 2 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 5.7g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 57
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