This gluten-free kale salad is a delicious and nutritious side dish or light meal. Massaging the kale with the dressing helps to soften the leaves and infuse them with flavor, while the Parmesan cheese, sliced almonds, and dried cranberries add texture and sweetness.
Ingredients: 1 bunch kale, stems removed and leaves torn into bite-sized pieces. 1/4 cup olive oil. 2 tablespoons lemon juice. 1 tablespoon Dijon mustard. 1 clove garlic, minced. Salt and pepper to taste. 1/4 cup grated Parmesan cheese optional. 1/4 cup sliced almonds. 1/4 cup dried cranberries.
Instructions: Put the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a small bowl and mix them together with a whisk. Toss the torn kale leaves in a large bowl. Put the dressing on top of the kale leaves and rub it in with your hands for a few minutes, until the leaves start to soften and wilt a bit. If you want to, add the grated Parmesan cheese, sliced almonds, and dried cranberries to the bowl with the kale. Add everything to the bowl and mix it well. Serve right away or put in the fridge to eat later.
Prep Time: 15 minutes
Cook Time: 0 minutes
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