Low FODMAP Classic Kale Salad
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 large bunch lacinato kale (about 10 oz), stems removed, leaves thinly sliced
- ½ tsp kosher salt
- ½ cup sliced almonds
Ingredient noteA serving of up to about 2 1/2 tablespoons of almonds is low in FODMAPs. This recipe contains about 2 tablespoons per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid almonds, please tap it and change its rating to Red.
For the dressing
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 1 small garlic clove, finely grated or minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tsp dijon mustard
- ¼ tsp black pepper
- ¼ cup extra-virgin olive oil
- ¼ cup finely grated parmesan, plus more for serving
For serving
- parmesan shavings, for serving (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Spread the sliced almonds in a single layer on a baking sheet and toast for 4–5 minutes, until golden and fragrant — watch closely, as they can brown quickly. Transfer to a plate and let cool.
- 2
Place the sliced kale in a large mixing bowl and sprinkle with the kosher salt. Using both hands, massage the kale firmly for 1–2 minutes, until the leaves darken, soften noticeably, and reduce in volume by about half.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!