Mediterranean Kale Salad

Organic kale may be the mightiest super-food available, but eat it for pleasure. This dark leafy green boasts a wonderfully earthy tang that emerges with a bit of lemon juice. This recipe, with cashews and black olives, extends the range of kale to new dimensions.

organic kalemakes 4 servings

16 kale leaves, stems removed (I use dinosaur kale but any kind is good)
4 teaspoons extra-virgin olive oil
2 Tablespoons fresh lemon juice
1/2 teaspoon salt
1 red pepper, diced
1/4 cup pine nuts or chopped cashews
1/4 cup sliced black olives
black pepper if desired

After removing the stems, stack 2 kale leaves with stem-end facing you, fold in half lengthwise and roll tightly like a cigar. Slice crosswise into thin strips. Repeat with the rest of the kale leaves. Chop the strips a few times so they are not too long.
Put in a medium sized bowl with the oil, lemon juice and salt. Knead and toss gently to coat the greens with dressing.
Add the red pepper, pine nuts and olives and toss again to mix well

Can be stored in closed glass container for up to 3 days. Serve at room temperature.

Enjoy !!

Thank you Sandy Leschen for your delicious recipe!

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