“I’m team texture, so the best parts of this salad are the sunflower seeds and Parmesan crisps. I made it for Katie [Lee Biegel] on The Kitchen and she loved it, so that’s all that matters!”
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 2 servings |
Ingredients
- 8 cups shredded kale
- 1 tablespoon fresh lemon juice
- 1 heart romaine lettuce, thinly shredded
- 1/4 cup salted hulled sunflower seeds
- 10 to 12 cherry tomatoes, halved
- 1 avocado, cut into chunks
- 2 to 3 handfuls Parmesan crisps, crushed into bits
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon lightly dried parsley (such as Gourmet Garden)
- 1 tablespoon anchovy paste
- Kosher salt and freshly ground pepper
Instructions
- Make the salad: In a large bowl, combine the kale and lemon juice. With your hands, massage the kale to make it more tender.
- Make the dressing: In a medium bowl, mix together the mayonnaise, mustard, Worcestershire sauce, lemon juice, parsley, anchovy paste and salt and pepper to taste.
- Finish the salad: Add the romaine to the kale and toss to distribute. Add the sunflower seeds and a drizzle of dressing and toss to coat. Top with the tomatoes, avocado and Parmesan crisps.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 587 |
| Total Fat | 49 g |
| Saturated Fat | 7 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 18 g |
| Sugar | 7 g |
| Protein | 13 g |
| Cholesterol | 16 mg |
| Sodium | 1131 mg |