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Ingredients
- For the Citrus Salt:
- 1/2 cup Maldon Sea Salt Flakes
- 1-1/2 tablespoons lemon zest
- For the Salad:
- 3 tablespoons grapeseed oil, divided
- 2 small bunches radishes, stem ends trimmed and cut into halves or quarters of even size
- 4 cups packed kale, stripped from stem and cut into 2-inch pieces (I used Tuscan kale)
- 1 shallot, diced small
- 2 tablespoons lemon juice
- Citrus salt
- Ground black pepper
- 1/4 cup toasted pecan halves
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 261g | |
| Calories 555 | |
| Calories from Fat 458 | 83% |
| Total Fat 52.37g | 65% |
| Saturated Fat 4.96g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 73mg | 3% |
| Potassium 851mg | 24% |
| Total Carbs 22.56g | 6% |
| Dietary Fiber 5.8g | 19% |
| Sugars 1.75g | 1% |
| Protein 6.99g | 11% |
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