Cheese, lemon and crunchy seeds elevate kale to the next level! The key to this salad is massaging that kale with the dressing so that each bite has all the flavors--yum!
Ingredients
Lemon
- 1 lemon, zest* plus 2 Tablespoons juice
Oil
- 2 Tablespoons olive oil
Garlic
- 1 clove, minced
Sugar
- ¼ teaspoon
Pepper
- Pinch of ground pepper
Salt
- 1 pinch
Kale
- 6 oz kale, stems removed and chopped (about 4 cups)
Seeds
- ¼ cup unsalted, roasted sunflower OR pumpkin seed kernels
Scallions
- ¼ cup, sliced (about 1 or 2)
Parmesan
- 2 Tablespoons grated Parmesan cheese
Instructions
Step 1
In a large serving bowl, whisk together first 6 ingredients for the dressing.
Step 2
Add kale, sunflower seeds, scallions, and Parmesan cheese.
Step 3
Mix salad with clean hands to completely coat leaves. Serve.
Notes
Two ways to zest a lemon: 1. Use a citrus zestor or Microplane zester to grate the zest (the yellow, flavor-filled part of the peel). 2. Use a vegetabble peeler or a paring knife and carefully cut the zest off in strips; mince into fine pieces.