Kale made differently…

Lemony Kale Salad with Tomatoes

Farmer’s market finds: kale, cherry tomatoes, lemons, walnuts

Leafy kale makes a healthful summer salad soaked in olive oil and fresh lemon juice and paired with juicy cherry tomatoes. Walnuts and homemade croutons add a touch of satisfying crunch.


  • 2 bunches dinosaur kale
  • 3 cups  red and/or yellow cherry tomatoes, halved
  • 1 cup  Homemade Croutons
  • 1/2 cup  chopped walnuts
  • 1/3 cup  grated Parmesan cheese
  • 3 – 4 lemons
  • 1/2 cup  olive oil
  • Salt and black pepper
  • 1/2 cup  shaved Parmesan cheese
Directions1. Rinse and dry kale. Trim and discard tough stems. Stack leaves, then cut across the leaves into 1/4-inch strips.

2. In an extra-large bowl combine kale, tomatoes, croutons, nuts, and the grated Parmesan cheese. Juice lemons over salad ingredients. Drizzle with olive oil and sprinkle with salt and pepper to taste, then toss salad to combine. Sprinkle servings with the shaved Parmesan.

From the Test Kitchen

  • HOMEMADE CROUTONS Remove crust from a chunk of ciabatta or baguette. Tear the bread in enough pieces to equal about 1 cup. Transfer to a large bowl. Combine 2 tablespoons olive oil or melted butter with a small clove of garlic, minced. Drizzle over bread and toss to coat. Spread on a baking sheet; sprinkle with salt. Bake at 350 degrees F for 9 to 11 minutes, tossing once halfway through baking time.
Nutrition Facts (Lemony Kale Salad with Tomatoes) Servings Per Recipe 8,cal. (kcal) 297,Fat, total (g) 23, chol. (mg) 7, sat. fat (g) 4, carb. (g) 19, Monosaturated fat (g) 12, Polyunsaturated fat (g) 6, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 4, pro. (g) 9,vit. A (IU) 17590, vit. C (mg) 152, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 69, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 326, Potassium (mg) 733, calcium (mg) 283, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
Reference: Better Home and Garden