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Lemon vinaigrette kale salad

Ingredients

Simple Kale Salad

  • 1 Large bunch of Kale washed, dried, roughly chopped

Lemon Dijon Dressing

  • 1 cups extra-virgin olive oil
  • freshly squeezed lemon juice from 2 lemons
  • 2 tbsp dijon mustard
  • 2 tbsp honey
  • Himalayan salt and pepper to taste

Instructions

Directions:

  1. In a bowl, combine lemon juice and 1 teaspoon salt. Whisk in olive oil, honey and dijon mustard. Set aside.
  2. Cut the kale into thin ribbons: lay a large bunch of kale leaves on top of each other, roll into a ball then slice into 1/4-inch-thick pieces. No need to be too precise, the idea is so create a “slaw” like consistency.
  3. Place chopped kale in a large bowl. Pour half the dressing over the salad and massaging it with your hands to break down the fibrous texture of the mature kale leaves. Taste for dressing and salt and add more as needed, tossing to coat thoroughly

Recipe Notes

Notes:
If you have any sensitivities to sulfur rich foods, try using baby kale first. There is no need to remove the stems, or massage the kale down, and it’s easier to digest.