Recipes

Easy Kale Salad

  • Servings: 4
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 16 oz. curly kale
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 4 clementine's, peeled and segmented (Be sure to inspect for seeds. If you see a see, remove it with the tip of a paring knife.)
  • 1 cup toasted hazelnuts, roughly chopped*

Directions

Dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons honey

*To toast whole hazelnuts, place them on a cookie sheet and bake in the oven for 5-8 minutes or until they start to smell toasted and the skin cracks. Remove from the oven and take off the cookie tray and let cool.

1. Using a paring knife, cut the stem from the leaves of kale and discard. Wash kale well. Dry kale very well either in a salad spinner or blotted on a paper towel.

2. Slice kale thinly and place in a large bowl.

3. Sprinkle olive oil, lemon juice and salt on kale.

4. Massage the kale gently for about 2-3 minutes or until kale has deflated by roughly half.

5. Toss in the Clementine segments and the hazelnuts.

6. Drizzle with the dressing and toss to coat completely. Serve immediately.

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