Ingredients

The following ingredients have 4 Servings
  • 4 cups chopped curly kale
  • 1/8 tsp salt
  • 1-2 cups chopped veggies ((I used cucumber + cherry tomatoes))
  • 2-3 TBSP chipotle extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 4 cloves garlic, minced
  • 1/4-1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • additional salt, pepper and garlic powder, to taste

Instruction

  • It's a salad. It's easy. Make it.
  • Simply whisk together your dressing ingredients and, using your digits, massage it into chopped/torn kale leaves.
  • I add the dressing in increments, pouring a little over the bowl of kale and massaging it into the leaves. Yes you're getting intimate with something you're eventually going to be eating. Yes it's awesome.
  • Add in your chopped veggies and dig in immediately or pop it in the refrigerator for later.
  • It'll keep for around 4-5 days and, because kale is a rather sturdy green, can be enjoyed all week long without getting soggy. Pretty awesome, eh? If you wind up with extra dressing [I had a little!] save it to drizzle over leftovers!