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A meatless kale salad that can be a meal by itself. You may want to chop off the bottom of each asparagus stalk. The purplish-white part will not roast well and can taste bitter.
Ingredients
- 1 bunch fresh asparagus, cut in half
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 4 cups chopped kale
- salt to taste
- 1 cup cherry tomatoes, halved
- 1 (3 ounce) package feta cheese
- 1 avocado, peeled and chopped
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Step 2
Coat asparagus with olive oil in a large bowl. Toss with garlic. Arrange asparagus in one layer on the prepared baking sheet.
Step 3
Roast in the preheated oven until tender and lightly browned, 15 to 20 minutes.
Step 4
Meanwhile, massage kale with salt in the same bowl used for coating asparagus. The excess olive oil will get on the kale, so don't over massage, or the leaves will get soggy.
Step 5
Add tomatoes, feta cheese, and avocado; mix to combine. Cut roasted asparagus in half and mix into salad.
Cook’s Note:
You can use grape tomatoes instead of cherry, if desired.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 242 | |
| % Daily Value * | |
| Total Fat19g | 24% |
| Saturated Fat5g | 27% |
| Cholesterol19mg | 6% |
| Sodium298mg | 13% |
| Total Carbohydrate14g | 5% |
| Dietary Fiber7g | 24% |
| Total Sugars3g | |
| Protein8g | |
| Vitamin C53mg | 264% |
| Calcium180mg | 14% |
| Iron4mg | 19% |
| Potassium699mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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