Indulge in a healthful feast with Lucia’s Kale Salad! This recipe is packed with nutrient-rich kale leaves. The kale is gently massaged with a blend of extra virgin olive oil and fresh lemon juice, enhancing its natural flavors and softening its texture.
Adding a delightful crunch to the mix are pine nuts or roasted walnuts, your choice, while dried cranberries lend a hint of sweetness and tartness. A sprinkle of salt and a dash of granulated garlic round out the flavors, making this salad a simple yet satisfying dish.
Lucia’s Kale Salad is not just a meal, but a celebration of fresh, wholesome ingredients. Enjoy it as a light lunch, a side dish, or a refreshing snack.
With every bite, you’re treating your body to a burst of health and flavor.
Be sure to check out The Plant-Based Plate Shift for an easy 12 step system to make transitioning to a plant based diet effortless.
Lucia’s Kale Salad
Ingredients
- 1 bunch kale about 8 cups of kale leaves torn up, not packed
- 1-2 Tbs. extra virgin olive oil
- 1 Tbs. lemon juice fresh
- 2 Tbs. pine nuts or roasted walnuts
- 2 Tbs. dried cranberries
- Salt to taste
- ½ tsp. granulated garlic or more, to taste
Instructions
- Wash the kale thoroughly.
- Strip out the thick stems and tear the leaves up into a bowl.
- Drizzle with the oil and sprinkle with some salt.
- Using your hands, knead the kale until well wilted and soft.
- Add the other ingredients and adjust lemon juice and salt to taste.
- Serve at room temperature.
- Keeps well in the fridge for nearly a week.
