Ingredients
Scale
- 4 cups kale leaves, torn (about 1 bunch)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon sea salt
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup toasted walnuts (optional)
- 1/4 cup dried cranberries (optional)
Instructions
- Wash and dry the kale thoroughly. Tear the leaves into bite-sized pieces, discarding tough stems.
- In a large bowl, drizzle olive oil over the torn kale and sprinkle with salt. Massage the leaves until they soften slightly.
- Squeeze fresh lemon juice over the kale and toss gently to combine.
- Add grated Parmesan cheese and toss again. If using, mix in nuts and dried cranberries for added texture.
- Serve immediately or let chill in the fridge for 20 minutes to enhance flavors.
- Prep Time: 10 minutes
- Cook Time: N/A
- Category: Salad
- Method: N/A
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 4g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg