I seriously NEVER even wanted to try Kale, let alone did I ever think it would become one of my favorite salads. Kale is waaay more than the ugly plate garnish, we tend to know. 🙂 Here’s how to make a super easy kale salad…and LOVE it!

Mediterranean Kale Salad

2 bunches Dino/Tuscan Kale, “de-veined,” washed and chopped (Dino/Tuscan is a more mild variety)
(OR make it super easy:  1 bag washed, chopped. Be sure it’s really clean and fresh!)
2-3 Roma Tomatoes, or grape tomatoes, chopped
1 can Garbanzo beans, rinsed
2-4 Garlic cloves, minced (to taste, I LOVE garlic, so I use 4!)
1/3 cup Olive oil (extra virgin, cold pressed)
1/3 cup Lemon juice
Sea salt
Cayenne pepper
*Grated Parmesan

1- Prep veggies: wash, dry, chop

2- Rinse and drain beans (makes them much easier to digest) and heat.

3- Make dressing by combining garlic, olive oil and lemon juice in an 8oz jar. Shake to mix well.

4- Place kale into large salad bowl and pour on dressing. Sprinkle with sea salt and a pinch of cayenne, both to taste. Toss well, to coat all greens. Get your hands in there and squeeze it by the handfuls for a minute or 2 to soften the kale (OR…I prefer to divide kale and dressing into batches and pulse-chop in the food processor, so I don’t have to cut or squeeze it. It becomes a softer texture in smaller pieces.)

5- Portion into serving bowls and top each salad with tomatoes, warm beans and a sprinkle of Parmesan* (to soften and melt just a bit.)

Fabulous!!!

Serves 2, with a little left over for lunches

*Dairy free version – top with avocado slices. YUM!