This is our favorite kale salad at our house. A friend brought this over and now my husband and I are addicted to it! Thanks Liz Matthews for introducing this delicious salad to us! Kale is the most nutrient based planet, is full of antioxidants, is an excellent source of vitamin C, can help lower cholesterol, helps prevent heart disease and osteoporosis. Wow!!!
Lemony Kale Salad Ingredients
1/3 cup Flax Oil
1/3 cup lemon juice or about 3 lemons plus some lemon rind
12 ounce bag of chopped kale
2 tsps chopped garlic
1 big handful of raw pumpkin seeds
1 1/2 cups of grated parmesan cheese
2 pinches of salt
3-5 Tblsp Nutritional Yeast (optional)
1 tsp chili flakes (optional)
Heat oven to 350 degrees. Bake pumpkin seeds with a pinch of salt, spread the salt around, and bake for 7-10 minutes. I like my pumpkin seeds on the crispier side.
Mix together the oil, lemon juice, garlic, salt and chili flakes. In batches, add the kale, massaging each batch until all the kale is wet with the dressing. Then add the yeast and parmesan.
Once the pumpkin seeds are ready, toss over the parmesan, which helps the cheese melt slightly, then toss to mix.