Lemony Kale Salad
Created by Chef Marti WolfsonBlum Center for Health
blumcenterforhealth.com
Course: Salad
Season(s): Summer, Fall
Ingredients
- 1 bunch kale (curly or Tuscan) center rib discarded and leaves chopped
- juice of 1-2 lemons
- 1/4 cup olive oil
- 1/2 teaspoon sea salt
- 1/4 cup peeled carrot
- 1/4 cup cauliflower, minced florets
- 1/4 cup raisins (optional)
- 1/4 cup toasted sunflower seeds
Instructions
1. Mix the lemon juice, olive oil, and salt.
2. Pour over kale and carrots and cauliflower. Let it sit for at least an hour.
3. Then add the raisins, and sunflower seeds.
4. This can be made and refrigerated overnight.
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