Grilled Kale Recipe

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It’s one of my favorite salad recipes to date because the grilled kale makes it SO flavorful and slightly crispy. It’s served with avocado, lemon, garlic, toasted pecans, and parmesan.

I know I’ve said before that the BEST way to eat kale is in massaged salads, and I wasn’t wrong about that, but I had obviously never tried grilling kale.

Let’s just say that the two preparation techniques are now tied for the top kale dish.

Anyway, if you’ve never tried grilling kale, you’re in for a real treat because it becomes so flavorful and slightly crispy that it combines the best qualities of raw, sautéed, and fried kale.

I can’t wait for you to try this recipe for kale salad with grilled avocado and lemon, garlic powder, toasted pecans, and some freshly grated parmesan. It only has 9 ingredients, but it tastes SO good.

This grilled kale salad only requires 9 basic, healthy ingredients, many of which you probably already have:

How to grill kale
  1. Preheat a grill to indirect heat: 350 to 375 degrees!
  2. Prep the kale: wash the leaves and pat them dry with a towel. Mix with olive oil, salt and garlic powder.
  3. Grill on indirect heat or an upper rack for 6 to 9 minutes until bright green and charred in parts.

Grill that kale!

Grilled Kale Salad With Avocado, Lemon & Parmesan 🔗

This healthy grilled kale salad is paired with avocado, lemon, garlic, pecans, and parmesan. It's one of the best ways to eat kale!

Prep: 15min

Total: 35min

Ingredients:

  • 2 large bunches kale
  • 1 avocado
  • 1 lemon
  • 1/4 cup olive oil (+ more for tossing kale)
  • 1/2 cup pecans, raw
  • 1/2 cup parmesan, freshly grated
  • 1 tsp garlic powder
  • Salt + pepper, to taste

Instruction:

  1. Heat grill to medium.
  2. Wash kale leaves and pat dry with a towel. Slice avocado and lemon in half.
  3. In a large bowl, toss kale leaves with about 2 Tbsp of olive oil (enough to coat) and salt (as desired).
  4. Place avocado and lemon face-down on the grill and leave them there while you add the kale. Grill pieces of kale 1-2 minutes each side, keeping an eye on them to avoid burning. You want them slightly soft and browned (a little crisp is totally ok/recommended)! Work in batches as needed.
  5. Remove kale, avocado, and lemon from grill and set aside on a plate. Let cool.
  6. Meanwhile, heat pan on the stove over medium. Toast pecans for about 5 minutes (stirring frequently), or until they are lightly browned and fragrant. Remove from heat and set aside.
  7. Once kale is cool to touch, tear leaves off of hard stems. Add smaller pieces of kale leaves to a serving platter or bowl. Slice avocado and add to salad, along with 1/4 cup olive oil, toasted pecans, freshly grated parmesan, garlic powder, and extra salt + pepper (as desired). Squeeze lemon juice over top, toss well, and enjoy!

FAQ

What’s the tastiest way to eat kale?

Top 10 Ways to Enjoy KaleWith Your Favorite Noodles: soba, fettuccine, or rice noodles; add chopped kale when pasta is about 5 minutes from completion; Quickie Kale Salad; Sweet and Irresistible; One-Pot Meal; Steamed and Tangy; Stir-Fry; A Tasty Substitute; Veggie Saute.

What is the healthiest way to prepare kale?

Though the study found that steaming retained the most antioxidants and minerals compared to other cooking methods, raw kale may have the highest nutrient content.

How do you make delicious kale?

Cutting the stem of the kale and marinating it with olive oil and salt can help reduce bitterness. Minced garlic, olive oil, and salt are also basic ingredients that can transform the flavor of a bitter kale dish.

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