I know, I know…kale. kale! KALE!!!
It’s not my favorite and to be honest, I really haven’t met anyone who is super pumped about noshing on the leafy superfood. But here I am, humbly offering my absolute best kale salad recipe and hoping that you will at least give it one tiny little try.
Pretty pretty please!
My dad taught me this recipe about a year ago, and I’m quite the addict. Maybe it’s because this is one of the few recipes that makes me excited to get some kale in my belly, or maybe it’s just because this salad is magical…
Two things I think are really important in a good salad:
1. I like it to be chopped. I don’t know why, but it just makes salad much more manageable for me.
2. Nuts. Need I say more?
BUT, the magic ingredient in this bad boy is fresh squeezed lemon juice. Yup.
Lemon juice + kale = BFF
….that’s an official mathematical equation, you guys.
I don’t want to brag here, buuuuut, I’ve brought this salad to multiple dinner parties and I always get compliments. No big deal.
So here are we go, super easy.
- 3 cups chopped curly kale
- 1/2 cup dried cranberries
- 1/2 cup chopped cashews
- juice from two small lemons
- 1/4 cup olive oil
- just a tad of shaved Parmesan cheese
Mix it all up, and enjoy. Hint: the kale gets softer after it’s had some time to soap up the lemon juice, so if I can wait, I prefer this salad on day 2.