Recipes / Lemony Lacinato Kale Spring Salad

    -2 Bunches dark leafy kale or curly kale (thinly sliced) – about 5-6 cups 

• 1 teaspoon olive oil
• kosher salt 
• black pepper
• 1/2 cup pistachios or pumpkin seeds 
• 1/2 cup golden raisins or dried cranberries
• 1/2 cup shredded parmesan cheese
• Zest of 1 lemon (about 1 tablespoon)

FOR THE LEMON DRESSING

• 2 tablespoons fresh lemon juice (about the juice of 2 lemons)
• 1/4 cup apple cider vinegar
• 1/4 cup olive oil
• 1 tablespoon maple syrup or honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

INSTRUCTIONS

1. Add the sliced kale to a medium-size mixing bowl or salad bowl, drizzle on a little olive oil and sprinkle of salt and pepper and lightly massage it for 1 minute to help break it down a little.
2. Add the 1/2 cup chopped pistachios, 1/2 cup golden raisins, 1/2 cup grated parmesan cheese, and the zest of 1 lemon to the kale and lightly toss everything together.
3. Make the dressing: Add the juice from the 2 lemons, 1/4 cup apple cider vinegar, 1/4 cup olive oil, 1 tablespoon maple syrup or honey, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper to a mason jar with a lid and shake it well until it emulsifies. You can also add all dressing ingredients to a small bowl and whisk until it emulsifies (get’s nice and creamy).
4. Pour the dressing on the kale salad and toss well.
5. Serve cold and ENJOY!