Calories
75 cals
Fat
4 g
Saturated Fat
2 g
Polyunsaturated Fat
0 g
Monounsaturated Fat
1 g
Carbohydrates
5 g
Sugar
3 g
Fiber
1 g
Protein
6 g
Sodium
133 mg
When making raw kale salads I find the leaves of Lacinato or Tuscan Kale the best choice, though you can make this dish with any of the varieties available.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.