Kale Salad With Preserved Lemon & Walnuts

A close-up view of kale salad with preserved lemon and walnuts

Dotdash Meredith

In this kale salad recipe, we massage dressing into the kale leaves until they’re tender and coated with flavor. Topped with bold Mediterranean flavors — olives, walnuts and preserved lemons — this healthy salad is as delicious as it is nutritious.

Tips:

To toast chopped nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

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Preserved lemons are lemons that have been soaked in a salt-lemon mixture for at least 30 days. Their salty sourness is a signature flavor in Moroccan dishes.

Prep/Cook Time: 20 Minutes, Servings: 8

Ingredients

1 small clove garlic, minced
½ teaspoon salt
¼ cup extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
½ teaspoon freshly ground pepper
10 cups thinly sliced kale (from 1 large bunch)
½ cup coarsely chopped toasted walnuts
¼ cup pitted Kalamata olives, quartered
2 tablespoons finely chopped rinsed preserved lemon rind or rinsed capers

Directions

Mash garlic and salt together on a cutting board with the side of a chef’s knife (or in a bowl with a spoon) to form a paste. Transfer to a large bowl. Whisk in oil, lemon juice, oregano and pepper to combine. Add kale to the bowl. With clean hands, massage the kale until it’s well coated with the dressing and reduced in volume, about 1 minute. Transfer to a platter and sprinkle with walnuts, olives and preserved lemon (or capers).

Nutritional Information

Per Serving: 166 calories; 13 g fat (2 g sat, 7 g mono); 0 mg cholesterol; 11 g carbohydrate; 0 g added sugars; 0 g total sugars; 4 g protein; 2 g fiber; 253 mg sodium; 420 mg potassium

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