Tangy Kale Salad

Tangy Kale Salad


15 – 20 kale leaves (dinosaur kale works best, but curly kale is fine, too)

Tangy Kale Salad1/2 C cold pressed extra virgin olive oil

1/2 C fresh lemon juice

1/2 t sea salt

2 red bell peppers, diced

1/2 C pine nuts

1/2 C sliced kalamata olives


Remove stems/ribs from kale leaves.

Stack about five kale leaves at a time and roll into a tight cylinder.

Using a sharp chef’s knife, slice through the roll to create thin ribbons of kale.

Place kale ribbons into a large bowl.

Pour olive oil, lemon juice and salt into bowl with kale and massage the mixture with your hands to break down the fibers in the kale until it wilts and softens.

Toss in bell peppers, pine nuts, and olives.  Serve room temperature or cold.

This Mediterranean-style salad is a perfect side dish and is always a hit at pot lucks.  The texture is like cooked kale, but the goodness of the enzymes, nutrients, and flavors are all still present.

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