This raw kale salad packs a healthy punch, plus it’s delicious and simple to put together. Even better, this sturdy salad holds up in the fridge for next day leftovers.
3 tablespoons extra virgin olive oil
10 cups packed, torn kale leaves, stems removed
2 tablespoons fresh squeezed lemon juice
2/3 cup freshly grated Parmesan
1 cup chopped, toasted nuts (we like almonds, but pine nuts, pecans or walnuts are also delicious)
Place the olive oil in a large bowl and add the torn kale. Using your hands work the olive oil in to the kale leaves until well coated and tenderized. Add one tablespoon of the lemon juice and taste. Add more lemon juice if desired. Season with salt to taste. Toss the seasoned kale with the grated parmesan and transfer to a large serving bowl or platter. Sprinkle the greens with toasted nuts and serve.
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