Kale Salad April 20, 2015 12:39
Easy, make ahead salad that is delicious for at least 3 days. Fast, healthy and around $2 per serving.
1 or 2 bunches Organic Lacinto Kale
1/4 c - 1/2 c Healthy Gourmet Kitchen Pesto
1/8 c - 1/4 c freshly squeezed lemon juice (1 or 2 lemons)
Crushed red pepper flakes
Remove main ribs from kale. Triple wash the kale. Spin dry. Roughly chop.
Wash lemons. Microwave for 10 - 15 seconds (this helps you get all the juicy goodness from a lemon). Roll on counter, slice in half and juice.
Mix 1/8 c lemon juice with 1/4 cup pesto in large bowl.
Add washed/dried kale to dressing. Massage dressing into kale with your hands.
If serving soon, rest the salad at room temperature for around 30 minutes. Top with red pepper flakes, Parmesan cheese curls or your favorite protein.
If making ahead to bring to work for lunch, pack into individual containers (don't top with cheese curls ). Small cans of pop top tuna are great with this salad as is left over chicken, turkey or ham.
1 bunch makes 3 generous servings, 2 bunches of kale makes 6 generous servings.