Dr. Aryn Bartoshyk, ND

Kale Salad

 
 

Kale Salad

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Ingredients

  • Organic kale (about 8 cups when chopped)

  • 1/2 - 1 pepper

  • 1/2 lemon

  • 2 tbsp olive oil, extra-virgin

  • A drizzle of balsamic vinegar

  • Parmigiano-Reggiano

  • Spices to taste - cumin, garlic, seasoned salt (e.g., Cape Herb & Spice)

  • Optional: 1 small purple onion or green apple

Directions

  1. Wash and dry the vegetables.

  2. Peel the kale from its stem then use a knife to slice both the kale and pepper into thin strips. Combine in a large bowl.

  3. Add 2 tablespoons of extra-virgin olive oil and mix in while massaging the kale with your hands.

  4. Massage/mix in the spices, to taste.

  5. Squeeze in the juice from 1/2 lemon and mix.

  6. Drizzle with balsamic vinegar and mix.

  7. Grate and mix in Parmigiano-Reggiano. Top with a little more.

  8. Serve and enjoy!