Traditional Caprese salads are simple- layered sliced tomatoes and mozzarella with a basil leaf between each drizzled with extra-virgin olive oil and seasoned with salt and pepper. Simply delicious but also pretty high in fat and calories per serving.
One of the tricks I have learned over the years for “lightening” up a recipe is to add bulk with high fiber vegetables. You get all the great flavor with less the fat and calories. And extra vegetables often compliment the flavors of the original dish making it even more delicous.
This kale Caprese salad is just that. All the flavor with more fiber and less calories per serving. Kale and lemon juice reduce the fat and calories but the traditional Caprese flavor is not comprimised.
Kale Caprese Salad
Ingredients
- 4 cups kale stems removed and torn
- 1 cup grape tomatoes halved if they are larger than a grape
- 4 oz fresh mozzarella bocconcini halved
- 1 TBS Extra-Virgin Olive Oil
- 1 TBS lemon juice
- 6-8 leaves of basil torn
Instructions
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In a large bowl toss kale and grape tomatoes.
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To make the dressing, combine lemon juice and olive oil in a small bowl. Toss the kale salad in the dressing for a minute or so, then add the mozzarella pieces. Toss again until combined. Add salt and pepper to taste.
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Enjoy!
Enjoy!
I’m still wary of kale. I can remember eating it as a child and wondering why people would subject themselves to such torture. But I would totally try this with spinach.
Love love love kale. I like it better than spinach b/c it has a more mild flavor. I think the key is getting it fresh.