Kale Salad

Kale Salad (640x480)

I am in love with this kale salad. Sometimes the simplest things are the best. This kale salad is simple and it’s absolutely amazing. I like making this salad with any kale other than the typical curly kale you find in the grocery stores. There are many varieties of kales, so branch out. I got organic purple kale at Earth Fare and it rocks. Kale is one of the most nutritious things you can eat, so I’m always looking for new ways to add it to my diet. This salad will definately be a favorite.

1 bunch kale
juice of 1 lemon, about 2 tablespoons
2 cloves garlic, smashed and minced
3 tablespoons olive oil
salt and pepper, to taste
Parmesan cheese, finely grated, to taste
croutons, about 1 cup worth

Wash the kale and spin it dry in a salad spinner (or blot dry with paper towels). Remove the tough ribs and discard. Chop the kale into bite-size or smaller pieces and place in a serving dish.

Whisk together the olive oil, lemon juice, garlic, salt, and pepper in a  small bowl (or shake together in a lidded mason jar). Pour over the kale and toss until coated. Sprinkle with the Parmesan cheese (I use a couple of tablespoons, but use as much or as little as you like), toss again, and let the salad sit for 5 to 10 minutes. Toss in the croutons and serve.

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