Description
A refreshing salad featuring shredded yellow squash and zucchini, combined with curly kale and topped with caramelized lemon and toasted almonds.
Ingredients
Scale
- 1 medium yellow squash, shredded
- 1 medium zucchini, shredded
- 4 cups curly kale, stems removed and finely chopped
- 1 lemon, thinly sliced
- 2 tablespoons olive oil, divided
- 1/3 cup sliced almonds, toasted
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add lemon slices and cook until caramelized on both sides, about 2-3 minutes per side. Remove from heat and set aside.
- Place shredded squash, shredded zucchini, and chopped kale in a large salad bowl.
- In a small bowl, whisk together the remaining olive oil, honey, Dijon mustard, salt, and black pepper to make the dressing.
- Pour the dressing over the salad and toss well to combine. Let the salad sit for 5 minutes to allow the kale to soften.
- Top salad with caramelized lemon slices and toasted almonds. Serve immediately.
Notes
- For a more robust flavor, allow the salad to marinate for 15-30 minutes before serving.
- You can substitute other greens if desired.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salads
- Method: raw
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 3g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg