Crispy Kale Salad With Lime Dressing Recipe

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Crispy Kale Salad with Lime Dressing

Lynette !


This recipe uses kale two the crispy topping for the salad, and as part of the greens in the salad.

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20 Min


30 Min




1 1/2 Tbsp
palm sugar or light brown sugar, packed
1/4 c
fresh lime juice
3 Tbsp
fish sauce
1 tsp
minced garlic
red thai chile or red jalapeno, seeded, thinly sliced
24 small
tuscan kale leaves or other kale torn into 5" long pieces
1 Tbsp
vegetable oil
kosher salt
freshly ground black pepper
3 c
mixed tender herbs, loosely packed (such as cilantro, basil, and mint)
3 c
mixed shaved vegetables (such as carrots, beets, and radishes)
2 c
watercress or baby arugula
2 c
thinly sliced stemmed tuscan kale leaves
1 c
cucumber, thinly sliced

Directions Step-By-Step

Microwave sugar and 2 tablespoons water on high in a medium microwave-safe bowl until the sugar is dissolved, about 30 seconds. Let cool. Whisk in the next 4 ingredients for the dressing. Set aside.
Arrange racks in upper and lower thirds of the oven; preheat to 250°. Brush the tops o the kale leaves with oil;p season with salt and pepper. Arrange in a single layer on 2 large baking sheets. Bake, rotating sheets top to bottom halfway through, until kale is crisp, about 30 minutes. Transfer leaves from the baking sheets to a wire rack; let cool.
Mix herbs and the remaining 4 ingredients with 6 tablespoons dressing in a large bowl; Divide salad among plates; top with crispy kale leaves and drizzle the remaining dressing over the top.

About this Recipe

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Diabetic, Low Fat, Dairy Free, Low Carb
Other Tag: Healthy
Hashtags: #arugula, #kale, #watercress