Low FODMAP Gluten Free Lemon Parmesan Kale Salad

Total time30 min

Prep time15 min

Cook time5 min

4.5

(13)

Low FODMAP Gluten Free Lemon Parmesan Kale Salad

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Ingredients

4 servings

For the salad

1 large bunch curly or lacinato kale (about 10 oz), stems removed, leaves torn into bite-sized pieces
¼ tsp kosher salt, for massaging
⅓ cup pine nuts
2 oz parmesan, shaved with a vegetable peeler (about ½ cup loosely packed)
1 tsp lemon zest (from about 1 lemon)

For the dressing

3 tbsp fresh lemon juice (from about 1–2 lemons)
1 tsp dijon mustard
1 small garlic clove, finely grated or minced
Chef's tip
Swap 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.
¼ tsp kosher salt
¼ tsp black pepper
¼ cup extra-virgin olive oil
¼ tsp honey (optional)
Ingredient note
Honey only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1/8 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid honey, please tap it and change its rating to Red.

Instructions

1
Place the torn kale in a large mixing bowl and sprinkle with ¼ tsp kosher salt. Using both hands, massage the kale firmly for 2–3 minutes, squeezing and working the leaves until they darken, soften noticeably, and reduce in volume by about half.
2
Heat a dry large skillet over medium heat. Add the pine nuts and toast, stirring frequently, for 3–4 minutes until golden and fragrant — watch closely, as they can brown quickly. Transfer immediately to a plate to cool.

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