Kale Salad Recipe by Laurie Woodman
Kale Salad Ingredients
8 cups kale leaves
¼ cup olive oil
Juice from freshly squeezed lemon
1 tablespoon lemon zest
How to Make Kale Salad
Wash the kale leaves and separate the leaves from their stems by running your pinched fingers down the stems. Chop the large leaves into bite sizes pieces. For the dressing combine your favorite olive oil with the freshly squeezed lemon juice and add the lemon zest and a pinch of sea salt. Put all ingredients in a plastic storage bag and massage the dressing into the kale leaves to allow the lemon juice to tenderize the kale. Serves 4.
Recipe Notes: Serve as-is or garnish with dried cranberries, goat cheese, feta cheese, toasted pine nuts, or sliced almonds. This is also delicious on top of a bed of warm quinoa.
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