lemon kale salad
Having healthy recipes that are easy and fast make all the difference. Click here to sample some of Real Life Food’s favorites from the Eat Well Everyday ECookbook
Ingredients
1 large bunch of curly leaf kale
1 lemon, juiced
2 cloves garlic, minced
1/4 cup extra virgin olive oil
1 tsp sea salt
1 medium size carrot
Directions
Pile kale leaves one on top of the other and cut into bite-sized strips. Wash kale leaves thoroughly using a salad spinner to dry. In a small food processor or blender, combine lemon juice, garlic, olive oil and sea salt. Blend on high. Shred carrot and add to kale leaves. Pour lemon dressing over kale and carrots, tossing until covered. Refrigerate and serve when cool.
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