Kickin’ Kale Salad
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Skill level: intermediate
Servings: 50
Ingredients
3 gallons + 1 pint (4 pounds 4 ounces) Kale, trimmed, without stem
¼ cup + 1 tablespoon Olive oil
1 ¼ cups Lemon juice
2 ½ tablespoons Garlic powder
2 teaspoons Salt
2 teaspoons Black pepper
10 Avocados or 1 quart + 1 cup (5 cups, mashed) Avocados
Servings: 100
Ingredients
6 gallons + 1 quart (8 pounds 8 ounces) Kale, trimmed, without stem
½ cup + 2 tablespoons Olive oil
1 pint + ½ cup Lemon juice
¼ cup + 1 tablespoon Garlic powder
1 ½ tablespoons Salt
1 ½ tablespoons Black pepper
20 Avocados or 2 ½ quarts (10 cups, mashed) avocados
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP – Standard Operating Procedure- Wash all produce before starting this recipe.
1. Peel avocados, remove seed, and in a small bowl, mash the avocados.
2. In a large bowl, combine all ingredients. Use clean gloved hands to massage the avocado and other ingredients into the kale for a few minutes.
3. Transfer to individual serving containers, if desired.
HACCP Critical Control Point: Hold at 40°F or below.
Serving information
Use an 8 ounce spoodle or portion 1 cup kale salad to provide ½ cup dark green vegetable.
OR
Use a 4 ounce spoodle or portion ½ cup kale salad to provide ¼ cup vegetable component.
Nutrition information per 1 cup serving
Calories: 91 Total Fat: 6g Saturated Fat: 1g Monounsaturated Fat: 4g Polyunsaturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 9g Fiber: 3g Total Sugar: 0g Protein: 4g Sodium: 59mg Vitamin A: 337μg Vitamin C: 85mg Calcium: 105mg Iron: 1mg Folate: 44μg
