Easy Kale Salad With Pecorino And Pine Nuts – a delicious recipe with kale, extra virgin olive oil, lemon juice, salt, handful pine nuts, pecorino romano. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Wash and dry the kale.
2
Tear away the stems by folding the kale in half and ripping the green away. Bunch the kale together on your cutting board and cut into 2-inch strips. Throw into bowl.
3
In a small bowl, mix together the olive oil, lemon juice, zest, and salt.
4
Drizzle half of th mixture over the kale and massage well for at least a couple of minutes, making sure to work the dressing into each piece of kale (the tougher the kale, the more it needs to be massaged). If you need more dressing after massaging for a minute, add the rest. If not, save for another day
5
When ready to serve, add the pine nuts and pecorino to the top, and grind the black pepper over all.
6
If using raisins, add now.
255
kcal
Calories
25
g
Fat
8
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 bunch kale, 2 tablespoons extra virgin olive oil, 1 tablespoon lemon juice, 1 zest of 1 lemon, and more.
Yes, Easy Kale Salad With Pecorino And Pine Nuts falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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