Salt & Lavender · by Natasha★ 5.0 (1)
Kale Salad with Parmesan, Lemon, and Black Truffle Oil
NUTRITION · PER SERVING17M COOK
CAL 6%·PRO 15%
CARBS 7G23% OF CAL
3G FIBER2G OTHER1G TOTAL SUGAR
FAT 8G58% OF CAL
3G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender kale leaves dressed with a lemon-garlic yogurt dressing, finished with black truffle oil and shaved parmesan. A bright, elegant salad.
sideamericansaladgluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 2 bunches kale (approx. 5-6 cups when chopped)
- Juice of 1/2 large lemon
- 3 heaping tablespoons Greek yogurt
- 1-2 cloves garlic (minced)
- 1/4 teaspoon black truffle oil
- 1 teaspoon olive oil
- Salt & pepper (to taste)
- 1/2 cup parmesan cheese (I prefer freshly grated)
At a glance
PER SERVING · TIME 17M
CAL 6%·PRO 15%
CARBS 7G23% OF CAL
3G FIBER2G OTHER1G TOTAL SUGAR
FAT 8G58% OF CAL
3G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 17m
- Sodium
- 508mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 323mg
- Calcium
- 363mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 17M
- SODIUM
- 508MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.