This simple and delicious kale salad is a staple at True Foods Kitchen, a tasty and nutritionally-conscious restaurant with locations nationwide.
When I prepare this for my family, I alter it slightly to be even healthier. When I serve it for other people, I make it as recommended. Both versions are below.
This salad has so much going for it. It’s healthy, easy, delicious, and unlike other salads, it gets even better when left in the fridge overnight.
I hope you enjoy!
Ingredients:
1/2 cup extra virgin olive oil (my home edit: 1/4 cup)
1/4 cup freshly-squeezed lemon juice
3 garlic cloves, mashed
1/2 teaspoon salt
Pinch of red pepper flakes
2 bunches of Tuscan kale (about 14 oz.), ribs removed, and leaves sliced into 1/4-inch shreds
1/2 cup grated Parmesan cheese + extra for serving (my home edit: just a little bit, unmeasured, shredded on top)
2 tablespoons toasted whole wheat bread crumbs (I do this one the stove. It takes just a minute or two).
Instructions:
In a large salad bowl, whisk together the oil, lemon juice, garlic, salt, and red pepper flakes.
Add the kale and toss well to coat. Let the salad sit at room temperature for 10 – 30 minutes.
Add the grated cheese and bread crumbs and toss again. Garnish with extra cheese as desired.
Serves 8.
*Cover leftovers and refrigerate for up to 2 days.
Recipe source: True Food: Seasonal, Sustainable, Simple, Pure, by Dr. Andrew Weil, Sam Fox, and Michael Stebner.