Lemony Kale Salad
SaladsSide Dish, American
Contributed by, BMCs Teaching Kitchen
1 lemon-zest* plus 2 tablespoons juice 2 tablespoons olive oil 1 clove garlic, minced 1/4 teaspoon sugar Pinch of ground pepper Pinch of salt 6 oz kale, stems removed and chopped about 4 cups) 1/4 cup unsalted roasted sunflower OR pumpkin seed kernels 1/4 cup sliced scallions about 1 or 2) 2 tablespoons grated Parmesan cheese
In a large serving bowl, whisk together first 6 ingredients for the dressing.
Add kale, sunflower seeds, scallions, and Parmesan cheese.
Mix salad with clean hands to complete coat leaves. Serve.