Saturday, April 21, 2012

Kale Salad

This kale salad is adapted from the kale salad at Unforked and is a fraction of the cost.  And, because you are making it, you can easily create it to be gluten and dairy free.  :)
I was quite skeptical at first, but after a friend swore that it was the most delicious thing, I had to give it a try.
And now, I think you should too :)

Kale Salad
1 bunch green kale (I've made it with the green kale and the purple kale.  The purple kale was a bit tougher and didn't taste quite as good in our opinion.)
lemon juice
extra virgin olive oil
bread crumbs (Glutino makes some great gluten free bread crumbs)
Parmesan cheese and/or Bragg's Nutritional Yeast Seasoning (the yeast seasoning has a Parmesan cheese flavor and is quite healthy and a great alternative to the Parmesan cheese)

Rinse the kale and pat it dry.  Pull the leaves off of the tough center stem.  Discard the stems.  Chop the leaves and place them in serving bowl.  Sprinkle the leaves with the lemon juice, olive oil, salt, and pepper.  (The amounts of these are to your personal liking.  Start with about 1-2 tablespoons of lemon juice and olive oil and adjust from there.)  Toss the kale.  Sprinkle with bread crumbs and cheese and/or seasoning.

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