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Kale Salad

The magic of this dish is in its one-of-a-kind flavor — and it's so easy to make. A kale salad is a dish with a taste that may be new to you, but well worth discovering.

Marianne KimAuthor avatar
Recipe author
Kale salad
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 30 % 9 g
Fats 47 % 14 g
Carbohydrates 23 % 7 g
197 kcal
GI: 100 / 0 / 0
  • Kale isn't the most common green, but it has all the same good-for-you qualities as any leafy green — and its frilly leaves look genuinely appetizing. A kale salad makes a lovely addition to any table, holidays included. Wash the kale (ideally under running water) and cut it however you like. If you bought raw soybeans, boil them first; usually, though, they come already cooked and sealed in a vacuum pack. Toss the kale with the edamame, cranberries, almonds, green onions, and tomatoes. Now make the dressing: whisk together lemon juice and zest, finely chopped dill, olive oil, salt, and pepper. Drizzle it over the salad and serve.

Caloric content of the products possible in the composition of the dish

  • Green cabbage - 46  kcal/100g
  • Fresh frozen green cabbage in a package - 45  kcal/100g
  • Cranberries - 26  kcal/100g
  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Almonds nuts - 609  kcal/100g
  • Dill greens - 38  kcal/100g
  • Green onion - 19  kcal/100g
  • Dried unboiled soybeans - 403  kcal/100g
  • Boiled soybeans - 130  kcal/100g
  • Mizo Soybeans - 171  kcal/100g
  • Raw sprouted soybeans - 46  kcal/100g
  • Soy flour with full fat content - 421  kcal/100g
  • Skimmed soy flour - 326  kcal/100g
  • Refined soybean oil - 899  kcal/100g
  • Soy - 403  kcal/100g
  • Olive oil - 913  kcal/100g
  • Cherry tomatoes - 15  kcal/100g

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