I have been loving crunchy kale lately. It makes for a satisfying summertime salad. If you haven't tried kale before this is a great first time recipe. The lemon and olive oil help to tenderize the kale leaves and the cranberries add a sweet touch. I am usually the first person to say "no thanks" to fruit mixed in my salads, but cranberries add a nice touch to this ensemble.
Lemony Kale Salad inspired by Whole Foods
1 bunch kale
juice of 2 lemons
1 tbs olive oil
1 large tomato
1/3 dried cranberries
1/3 cup toasted pine nuts
salt & pepper to taste
Rinse kale and pat dry. Remove leaves from stem and tear into bite size pieces; discard the stems. Pour lemon juice and olive oil over leaves and use your (clean) hands to massage the leaves. Cut the tomato into quarters and remove the core, then slice into thin wedges. Toss tomatoes, cranberries and pine nuts to the salad. Add salt & pepper to taste.
This salad is great served immediately but also will stay crisp for a next day meal.
