Kale and Broccoli Matchstick Salad with Hazelnuts

Kale and Broccoli Matchstick Salad with Hazelnuts

Fresh and crunchy, this kale and broccoli combination isn’t an ordinary salad. It features thinly sliced ribbons of kale with an often overlooked vegetable, broccoli stems. The next time you use broccoli florets in a recipe, instead of discarding the stems, you’ll want to save them for this deeply satisfying salad. It’s topped with toasted hazelnuts and sharp Manchego cheese. Sautéed leeks with lemon juice and olive oil create a rich dressing (and also tastes lovely as a sauce on fish).

Tip: After you slice the kale and before you add it to any other ingredients, squeeze it roughly in your hands as though you were crumpling a paper bag. This “massage” makes it more tender and easier to digest.

Tip: This recipe uses a simple technique to remove the skins from the hazelnuts. After a few minutes of toasting on a baking sheet in the oven, the skins easily rub off with a towel. It’s worth the extra step; removing the slightly bitter skins make the nuts sweeter.

Kale and Broccoli Matchstick Salad with Hazelnuts | BeachbodyBlog.com

kale and broccoli matchstick salad
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Kale and Broccoli Matchstick Salad with Hazelnut

This fresh and crunchy salad is anything but ordinary. It features thinly sliced ribbons of kale with an often overlooked vegetable, broccoli stems!

Course Salad
Prep Time 15 mins
Cook Time 19 mins
Total Time 34 mins
Servings 4 Servings
Calories 247 kcal
Author Beachbody

Ingredients

  • ¼ cup raw hazelnuts
  • 1 lb. fresh kale, stems and ribs removed and discarded leaves thinly sliced
  • 3 broccoli stems, peeled cut into matchstick-sized pieces (about 1 cup)
  • Sea salt (or Himalayan salt) (to taste; optional) divided use
  • 2 Tbsp. olive oil
  • 2 medium leeks, whites and tender greens only finely chopped
  • 2 Tbsp. fresh lemon juice
  • Ground black pepper (to taste; optional)
  • 1/4 cup shredded Manchego (or Pecorino Romano or Parmesan) cheese

Instructions

  1. Preheat oven to 350° F.

  2. Place hazelnuts on baking sheet. Bake for 12 to 14 minutes, or until golden. Transfer to a clean kitchen towel to cool. Rub off skins and discard; coarsely chop nuts. Set aside.


  3. Place kale and broccoli in a medium bowl. Season with salt if desired; mix well. Set aside.

  4. To make dressing, heat oil in medium nonstick skillet over medium-high heat.

  5. Add leeks; cook, stirring frequently, for 4 to 5 minutes or until tender.

  6. Add lemon juice. Season with salt and pepper if desired; mix well.

  7. Top kale mixture with dressing, hazelnuts, and cheese; mix well.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Kale and Broccoli Matchstick Salad with Hazelnut
Amount Per Serving (1 serving)
Calories 247 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 2g 10%
Cholesterol 5mg 2%
Sodium 298mg 12%
Total Carbohydrates 24g 8%
Dietary Fiber 4g 16%
Sugars 2g
Protein 10g 20%
* Percent Daily Values are based on a 2000 calorie diet.

P90X/P90X2 Portions
½ Fat
½ Dairy
2½ Vegetable

P90X3 Portions
1½ Carb
1½ Fat
½ Protein

Portion Fix Containers
1 Green
1 Blue
1½ tsp.

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Photos by Kirsten Morningstar

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