Kale Salad with Yogurt Dressing
From USDA MyPlate Kitchen. USDA Supplemental Nutrition Assistance Program (SNAP)
What goes in
- 4 cupskale
- 29.6 mlolive oil
- 1lemon
- 1lime
- 1 cupGreek yogurt
- salt and pepper (optional)
- ½ cuppumpkin seeds
- ½ cupcilantro
- 1jalapeño chile pepper (optional)
How to cook it
- Wash hands with soap and water.
- Wash and dry kale. Remove stems and tear into bite-sized pieces.
- Season kale with salt, pepper, 1 tablespoon of olive oil, lemon juice, and lime juice.
- With your hands, massage kale until the leaves just start to wilt.
- Make the dressing - in a small bowl, add the salt and pepper to the yogurt.
- Add the lemon and lime zest and remaining 1 tablespoon of oil.
- Mix in cilantro and jalapeno pepper, if desired.
- With a spoon, mix massaged kale with yogurt dressing.
- Toss pumpkin seeds over salad.
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