AuthorHeather BlakeCategoryDairy free, Gluten-free, Salad, Vegan, Vegetarian, VeggiesDifficultyBeginnerKale, olive oil, lemon juice, salt, and some quinoa & toasted sesame seeds. That's it. A delicious superfood medley!
Wash kale leaves in cool water and dry well.
Cut out the stem of each leaves and chop kale into thin ribbons (chiffonade).
Place in large bowl.
Add olive oil and use your hands to massage into kale leaves until softened, about 3-4 minutes.
Add remaining ingredients, toss well with your hands or salad tongs and serve!
This keeps great for 2-3 days in a sealed container in the refrigerator.
*To chiffonade, fold leaf in half longways. Roll leaf into a log. Using a large knife, carefully cut thin "slices" of kale.
Ingredients
Directions
Wash kale leaves in cool water and dry well.
Cut out the stem of each leaves and chop kale into thin ribbons (chiffonade).
Place in large bowl.
Add olive oil and use your hands to massage into kale leaves until softened, about 3-4 minutes.
Add remaining ingredients, toss well with your hands or salad tongs and serve!
This keeps great for 2-3 days in a sealed container in the refrigerator.
*To chiffonade, fold leaf in half longways. Roll leaf into a log. Using a large knife, carefully cut thin "slices" of kale.
