lemon kale
This salad is hard to describe. It is sweet, tart, and salty all in a single fork full. If you need a fresh kale salad recipe, try this one.

Kale holds the highest score in a test called ORAC, which reviews the antioxidant and phytochemical content in plant foods and ranks them based on how well the nutrients work together to protect our cells. So double the recipe! People always go back for seconds if they are available.

My Favorite Kale Salad

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients:

6 tablespoons parmesan cheese, grated

1 head lacinato (dinosaur) kale, stemmed and cut into bite sized pieces

1 clove of garlic, minced

1/4 cup additional parmesan cheese

1 ripe avocado, diced

1 Meyer lemon, zested and juiced

1 tablespoon olive oil

1 teaspoon local honey

1 pinch sea salt flakes

Directions:

Preheat oven to 400 degrees. On a baking sheet lined with parchment paper, place each of the six tablespoons of parmesan cheese in a separate mound. Bake for 6 minutes, or until golden. Remove from the oven and allow to cool for a few minutes. In a bowl, combine kale, garlic, additional parmesan cheese, avocado, lemon zest, lemon juice, olive oil, honey, and salt. Toss salad until evenly combined. Break parmesan crisps into the salad just before serving.

 

 

 

 

On day 28 of this 365 day project, I ate my daily five (including an extra large green smoothie with some mint thrown in). Did you enjoy yours?

Much love,

Kristen


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