Think your kids won’t eat kale? This super easy Lemon Garlic Kale Salad is a snap to throw together, and has quickly become a family favorite! This is one salad that benefits from allowing the dressing to soak in a little. The olive oil actually helps the nutrients from the kale to be more bioavailable. Use organic lemons and organic kale for a worry-free treat that you won’t soon forget. I can’t keep this one stocked at my house, folks! It is gone as quickly as it is made. If you think your children won’t like kale, this is a perfect recipe to try. My kids couldn’t be convinced to eat kale until they tasted this. Now I have a 17-year-old daughter who can be found sporting an “I LOVE KALE” t-shirt. And this is the recipe that made her a convert!
- 1 large bunch of organic kale
- 8 TBSP freshly squeezed organic lemon juice
- zest of two organic lemons
- 5 TBSP extra virgin olive oil
- 1 tsp Real Salt
- 1 TBSP raw honey
- 10 garlic cloves, pressed
- Organic Parmesan cheese, grated (amount to taste)
- 1/3 cup organic dried cranberries
- 1/3 cup organic walnut pieces
Tear leafy parts of kale from stems. Wash leaves well. Using a salad spinner, spin off excess water from the leaves. Roll several leaves at a time into a kale “log” and the then cut cross-ways to slice the kale into leafy ribbons. In a separate container, mix lemon juice, zest, oil, salt, honey, and garlic. Pour dressing over kale, massage into leaves, and allow to marinate for at least 30 minutes at room temperature. Top with cranberries, walnuts, and Parmesan to taste. Enjoy!