Grilled Tomato & Kale Salad
Grilling tomatoes & kale puts a totally new twist on a traditional kale salad, it's vegetarian, gluten free & perfect as a summer side dish or entree!
Ingredients
- 1 lb kale, app 6-8 large kale leaves
- 4 tbsp olive oil, divided
- 1 tsp salt, divided
- 3 large ripe tomatoes
- 4 oz burrata cheese, or fresh mozzarella cheese
- 1 tsp fresh lemon juice
- 1 tbsp balsamic reduction
- 1 tbsp fresh basil, chopped
- ½ tsp fresh cracked black pepper
Instructions
- Remove the stems from the kale while keeping the whole leaves intact.
- In a large bowl, toss the kale with 2 tbsp olive oil and ½ tsp salt, set aside.
- Slice the tomatoes in half, remove most of the pulp and seeds with your finger or a small knife.
- Brush the cut side of the tomatoes with the remaining olive oil and sprinkle with the remaining salt.
- Heat a grill over high heat.
- Grill the kale for 30 seconds – 1 minute per side.
- Grill the tomatoes cut side down for 4-6 minutes.
- Remove the ribs from the kale and roughly chop the leaves.
- Place the chopped kale on a large rimmed plate or in a large shallow bowl.
- Place the tomatoes and burrata on top of the kale.
- Squeeze the lemon juice on the tomatoes, then drizzle the balsamic reduction over the entire salad.
- Top with the fresh basil and black pepper.
Notes
This recipe will serve 6 people as a side dish or appetizer, or 2 people as an entree.
Nutrition Facts
Serving 2servingCalories 182kcal (9%)Carbohydrates 10g (3%)Protein 7g (14%)Fat 14g (22%)Saturated Fat 4g (20%)Cholesterol 13mg (4%)Sodium 419mg (17%)Potassium 516mg (15%)Sugar 2g (2%)Vitamin A 8220mg (164%)Vitamin C 99.5mg (121%)Calcium 220mg (22%)Iron 1.3mg (7%)
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