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Broccoli Matchsticks and Kale Salad

Broccoli Matchsticks and Kale Salad
Broccoli Matchsticks and Kale Salad might be just the side dish you are searching for. This gluten free and primal recipe serves 30. One serving contains 51 calories, 2g of protein, and 4g of fat. A mixture of lemon juice, manchego cheese, kale, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

1
Preheat the oven to 35
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OvenOven
2
Spread the hazelnuts in a pie plate and toast for about 13 minutes, or until the skins blister and the nuts are golden.
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HazelnutsHazelnuts
SpreadSpread
ToastToast
NutsNuts
3
Transfer to a kitchen towel and let cool. Rub off the skins and chop the nuts.
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NutsNuts
Dry Seasoning RubDry Seasoning Rub
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Kitchen TowelsKitchen Towels
4
Put the kale and broccoli stems in a bowl and season with salt. Using your hands, squeeze the vegetables to soften them slightly.
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VegetableVegetable
BroccoliBroccoli
KaleKale
SaltSalt
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BowlBowl
5
In a medium skillet, heat the olive oil.
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Olive OilOlive Oil
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Frying PanFrying Pan
6
Add the leeks and cook over moderate heat, stirring, until softened, about 3 minutes.
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LeekLeek
7
Add the lemon juice and season with salt and pepper.
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Salt And PepperSalt And Pepper
Lemon JuiceLemon Juice
8
Pour the dressing over the kale and broccoli and let stand for 2 minutes. Toss well to coat.
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BroccoliBroccoli
KaleKale
9
Add the cheese and hazelnuts and season with pepper; toss again.
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HazelnutsHazelnuts
CheeseCheese
PepperPepper
10
Serve right away.
DifficultyHard
Ready In30 m.
Servings30
Health Score83
Gluten FreeVery Healthy
DietsGluten Free
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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