This is one of my favorite ways to prepare raw kale! I serve it with everything from baked chicken or fish to pizza and hearty bean soups. It’s even great the next day as leftovers—the kale will soften the longer it sits in the dressing, which makes it more tender and easier to chew.
Ingredients
1 large bunches
curly kale
3
carrots
grated
¼ cups
extra virgin olive oil
1 large
lemons
juiced
1 teaspoons
finely grated
lemon zest
2 cloves
garlic
crushed
½ teaspoons
Herbamare
(or sea salt)
Optional Additions
diced
avocados
pumpkin seeds
toasted
raw sunflower seeds
toasted
hemp seeds
