I was surprised at how tasty this kale salad was when I first tried it. My son made it at a recent family gathering, and I was impressed with its simplicity, texture, taste, and length of time it kept in the refrigerator. The key is to massage the kale for a minute after adding the dressing.
Use 10 ounce package of cut up kale or 1 bunch – Remove heavy part of stalks and cut into bite sized pieces. Place kale in a large bowl and massage to release the sweetness.
Mix well in a measuring cup:
Juice of 1 lemon – about 3 – 4 tablespoons
2 – 3 tablespoons olive oil
Sea Salt (contains less sodium than table salt) and a sprinkle of black pepper to your taste
Pour dressing over kale and mix well. Massage gently with fingers. Then place in a salad bowl for serving.
Top with golden raisins, cashews, sunflower seeds, scallions, and any other veggie or topping you desire.