Close-up of feta cheese, walnuts, cranberries & bite size kale
Kale Salad
1 bunch of kale, washed with stems removed
1/2 cup chopped walnuts (lightly toasted and cooled)
1/2 cup dried cranberries
2 oz. crumbled feta cheese
Dressing
3 Tbsp olive oil (cold pressed)
1 1/2 Tbsp apple cider vinegar (raw, unpasteurized)
2 tsp of agave or honey
1/4 tsp grated lemon rind
salt and pepper to taste
In a small bowl, whisk dressing ingredients together until well blended.
Preparation
Tear kale leaves into bite size pieces. Sprinkle with salt and massage leaves (take handfuls of kale and scrunch in fists until they start to darken and relax). Add dressing and gently toss until well coated.
Gently toss, nuts, cranberries and feta together. Then add half the mix to the kale and toss, sprinkle remainder of mix on top. Cover and store in the fridge for approx. 1 hour to allow flavors to blend. Ready to serve!
1 bunch of kale, washed with stems removed
1/2 cup chopped walnuts (lightly toasted and cooled)
1/2 cup dried cranberries
2 oz. crumbled feta cheese
Dressing
3 Tbsp olive oil (cold pressed)
1 1/2 Tbsp apple cider vinegar (raw, unpasteurized)
2 tsp of agave or honey
1/4 tsp grated lemon rind
salt and pepper to taste
In a small bowl, whisk dressing ingredients together until well blended.
Preparation
Tear kale leaves into bite size pieces. Sprinkle with salt and massage leaves (take handfuls of kale and scrunch in fists until they start to darken and relax). Add dressing and gently toss until well coated.
Gently toss, nuts, cranberries and feta together. Then add half the mix to the kale and toss, sprinkle remainder of mix on top. Cover and store in the fridge for approx. 1 hour to allow flavors to blend. Ready to serve!
