An LP favorite recipe, this kale salad is the only salad we know that continues to get better over time. We make this in bulk and keep it up to 3 days in the fridge. The dressing seems to “marinate” the kale (which usually can be a tough one to eat) which we love. Add your favorite grilled salmon or other protein on top or on the side to complete your meal. Make sure to save room for a dessert-like smoothie bowl as a night cap! Thank you Food Babe for turning us on to this recipe years ago!
Food Babe's Kale Salad
This melt in your mouth kale recipe was originated by food activist, Food Babe. Prepare this salad for dinner and make enough to eat for 3 days. This may be the only salad that actually "keeps" and tastes better over time!
Servings: 2 servings
Ingredients
- 1 bunch lacinato or dinosaur kale, stems removed, rinsed and patted dry
- 1/2 cup raisins you may use cranberries!
- 1 juice of lemon
- 1 tbsp EVOO
- 1 tspn local honey
- 1/2 cup pine nuts you may use any nut you please!
- salt and pepper to taste
- 4 tbsp raw grated parmesan cheese
Instructions
- Chop kale into small pieces. If you have a food processor, process kale into chopped pieces . Food processors rock.
- Whisk together EVOO, lemon juice, salt and pepper in bowl.
- Add all ingredients to the bowl and pour dressing on top.
- Massage dressing into kale.