Rose's Fresh Kale Salad
I first tried this recipe at a friend’s Thanksgiving party. From what I hear, this recipe has been passed around quite a bit, but Rose is the one who shared it with me. The kale in this recipe is crisp and flavorful. This recipe makes enough for about 6 large side servings. Who knows… maybe you’ll bring it to your next dinner party!
Ingredients
Marinade:
Juice of two lemons
5-10 cloves of garlic (depending on your taste)
1/2 cup of olive oil
1 tsp sweetener of choice (I used agave nector)
Salad:
2 bunches of kale
1/2 cup toasted pine nuts (other nuts are okay, too)
1/2 cup crumbled feta*
1 cup sliced green grapes
1 avocado, diced
(*if you don’t eat dairy, you can make this without the feta OR check out Brighter Day. I just that they carry a non-dairy feta cheese! It’s made by Sunergia Soyfoods, and hey it’s not half bad.)
Preparation
Prepare kale by separating the leaves from the stems. Wash the leaves and break them into bite-sized pieces in a large bowl. In a separate bowl, whisk marinade ingredients together. Add marinade to kale and mix thoroughly.
Add all of the rest of the salad ingredients and mix again. You can eat this salad right away, or make it ahead of time and let marinade.
