BMC’s Yawkey building doors are now closed as an entrance as part of our ongoing efforts to enhance our campus and provide you with the best clinical care.

All patients and visitors on our main campus must enter our hospital via Shapiro, Menino, or Moakley buildings, where they will be greeted by team members at a new centralized check-in desk before continuing to the hospital. We are excited to welcome you and appreciate your patience as we improve our facilities.

Lemony Kale Salad

Salad

Contributed by: BMCs Teaching Kitchen

Kale Salad

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Cheese, lemon and crunchy seeds elevate kale to the next level! The key to this salad is massaging that kale with the dressing so that each bite has all the flavors--yum!

Serves:
4 servings
Total Time:
10 minutes
Prep Time:
10 minutes
Cook Time:
o minutes

Ingredients


Lemon - 1 lemon, zest* plus 2 Tablespoons juice Oil - 2 Tablespoons olive oil Garlic - 1 clove, minced Sugar - ¼ teaspoon Pepper - Pinch of ground pepper Salt - 1 pinch Kale - 6 oz kale, stems removed and chopped (about 4 cups) Seeds - ¼ cup unsalted, roasted sunflower OR pumpkin seed kernels Scallions - ¼ cup, sliced (about 1 or 2) Parmesan - 2 Tablespoons grated Parmesan cheese

Instructions

Step 1
In a large serving bowl, whisk together first 6 ingredients for the dressing.
Step 2
Add kale, sunflower seeds, scallions, and Parmesan cheese.
Step 3
Mix salad with clean hands to completely coat leaves. Serve.

Notes

Two ways to zest  a lemon: 1. Use a citrus zestor or Microplane zester to grate the zest (the yellow, flavor-filled part of the peel). 2. Use a vegetabble peeler or a paring knife and carefully cut the zest off in strips; mince into fine pieces.  

Nutrition Information

Calories:
177 Calories
Fat:
13g
Saturated Fat:
2g
Carbohydrates:
Net Carb: 8g
Dietary Fiber:
2g
Protein:
6 g
Sodium:
209

Dietary Restrictions

Vegetarian