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!



 

    Serves: 4 servings    Total Time:  10 minutes Prep Time: 10 minutes Cook Time: o minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 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.

## Nutrition Information

  Calories: 177 Calories Fat: 13g Saturated Fat: 2g Carbohydrates: Net Carb: 8g Dietary Fiber: 2g Protein: 6 g Sodium: 209  

## Dietary Restrictions

 Vegetarian