Kale is everywhere these days. It is a super green that is packed with nutrients, and is one of the world’s most healthiest foods. Kale offers tons of awesome health benefits ranging from lowering the risk of cancer, to helping improve skin and hair.
There are tons of ways to incorporate more kale into your diet, and today we have one of our favorites to share with you. This kale salad is not only healthy and delicious, but its also very simple. This dish is a great side to anything you are serving, or even as a meal itself!
- 4 cups kale
- ½ cup raisins
- ½ cup almonds
- ½ cup grated parmesan cheese
- ¼ cup each extra virgin olive oil
- lemon juice
- ½ teaspoon salt and pepper
In a large bowl combine:
6 cups kale – finely chopped in food processor, ½ cup raisins, ½ cup almonds, and ½ cup grated parmesan cheese
Combine ¼ cup each extra virgin olive oil and lemon juice, ½ teaspoon salt and pepper and whisk well. Add to kale mixture and toss well until coated.
One of the secrets to this salad is the chop and texture of the kale. It’s chopped to the consistency of tabbouleh. Tips for getting the right texture are to make sure your kale is spun dry—you don’t want it too wet—and you don’t want to overcrowd the bowl of your food processor, so do it in batches. Pulse the kale until it’s finely chopped and transfer to a medium sized bowl. Proportions are a bit tricky with this recipe. How much is a bunch of kale? And if like me, you are using organic mixed baby kale leaves, how much to use? Trust your instincts on this recipe. If you think you need more or less dressing, cheese, etc. adjust as needed. Although I didn’t measure, I’d say I ended up with about 2.5 to 3 cups of chopped kale.
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