Serve this nutrient-dense kale salad with baked salmon and cooked quinoa for a balanced meal. You can vary the ingredients in this recipe to what you have on hand. Replace the currants with raisins and the oregano with fresh basil. The pine nuts could be replaced with sunflower seeds or pumpkin seeds to save money (pine nuts can be a bit pricey). This salad serves 2 adults and a few small children. You may want to double it if serving to a larger number of people. It needs to be eaten the day it is made so don't make any extra for the next day.
Ingredients
Salad
2 bunches
kale
thinly sliced
½ cups
Zante currants
6 tablespoons
pine nuts
1 cups
cherry tomatoes
cut into halves
Dressing
¼ cups
extra virgin olive oil
¼ cups
freshly squeezed
lemon juice
2 cloves
garlic
crushed
2 tablespoons
chopped
fresh oregano
½ teaspoons
sea salt
freshly ground
black pepper