In my last Misfit Market box, I received a small bunch of purple kale and was in the mood for kale salad. My family is not a big fan of kale, but I love it. Especially with a simple dressing and topped with dried cranberries, Parmesan and sunflower seeds.
I’m looking forward to making this salad again. It’s so simple, yet filling. I find that eat more salads in the summers and am so ready for all the local produce to be available. I stopped at the roadside farm stand for the first time this weekend and I was so happy to see local strawberries, tomatoes and more.
1 bunch of kale
1 large lemon, juiced
2 Tbsp olive oil
1 Tbsp honey
1/4 tsp salt
1/4 tsp fresh ground black pepper
1/4 cup roasted sunflower seeds
1/2 cup shredded parmesan
1/2 cup dried cranberries
Wash kale and pat dry. Removed hard stems. Roll the kale and cut into 1/2 inch strips. Place kale into a large bowl and add the lemon juice, olive oil, and honey. Season with salt and pepper. Massage kale with your hand, coating it with the dressing and the leaves start to break down.
Place bowl in the refrigerator and allow to chill for at least 10 minutes. When you are ready to serve, top with sunflower seeds, cranberries and parmesan. Toss to mix.
Source: Running in a Skirt
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