Easy Kale Salad
Updated: Apr 27, 2018
Looking for a healthier side dish to bring to your Easter gathering? I made this kale salad for our extended family's festivities a few years back and guests were pleasantly surprised. With all the junky "carbage" (a term used by veteran low-carb podcaster Jimmy Moore), sometimes it's nice to offer a simple, nutrient-dense, real food to balance it out.
(inspired by True Food Kitchen restaurant)
Yields approx. 8 small portions
For the salad:
1 bag organic Tuscan kale (or about 5 cups)
1 carrot, peeled into ribbons
For the dressing:
juice of 1 lemon (more to taste, as needed)
1/4 cup olive oil
3 cloves garlic, finely minced or pressed
2/3 cup grated Parmesan, Pecorino or Asiago cheese (for finishing)
Remove any large ribs from the kale and place into bowl with carrots. In a small bowl, whisk together the oil, garlic and lemon juice. Pour about 2 tablespoons of the dressing onto the salad, toss and let rest for a few minutes. Toss again, pour the remaining dressing over the top and sprinkle with Parmesan. Combine well and serve immediately.