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Ingredients
Lemony Kale Salad & Salty Cheese:
- 120 grams kale center ribs and tough stems removed, leaves finely shredded (2 CHO)
- 1/2 teaspoon mustard Dijon
- 1 tablespoon lemon juiced and zested(1 CHO)
- dash salt
- dash pepper
- 1 teaspoon extra virgin olive oil
- 30 grams feta cheese crumbled (1 PRO, 1 CHO)
Ingredients
Lemony Kale Salad & Salty Cheese:
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Instructions
Lemony Kale:
- Put the kale in a salad bowl.
- In a separate small bowl, whisk together the Dijon, lemon juice, lemon zest, salt and pepper. Add the olive oil and continue to whisk to combine.
- Drizzle the dressing into the kale and actively mix the two using salad tongs or your fingertips to coat the kale shreds, massaging them slightly.
- Add the feta and toss again prior to serving.
White Fish:
- Place a slice of lemon in the center of two layers of foil large enough to make a packet containing the fish.
- Cut the garlic cloves in half and rub them all over each side of the fillet. Place the fillet on top of the lemon slice and top with the garlic.
- Season with salt and pepper.
- Place the ice cube in the center of the fillet and fold the foil into a packet.
- Grill on medium-high heat for 10-15 minutes. Carefully remove the fillet from the foil packet and serve with the Lemony Kale Salad.
Recipe Notes
*The fish will reduce while cooking. Start with a fillet that is at least 80 grams.