Tuscan Kale Salad (in Lemon Garlic Vinaigrette)

Really surprised by how delicious this was. The lemon and garlic vinaigrette offset the kale well. I have actually eaten this for breakfast several times- it's that good. Better than kale juice!

This would be awesome as a summer dish, for a potluck or guests (and no heating up the kitchen!!) Especially since it is safe to leave out, is vegan and absolutely addictive.

Roast 2 cloves garlic (either in a dry pan or from a previous baking expedition). Mince the roasted garlic and put in a jar. If you're desparate or making this for breakfast, use raw garlic!


juice from 1/2 lemon
optional lemon zest
1 teaspoon olive oil (give or take)
1/4 tea salt
cracked black pepper

Shake the jar to emulsify.

Meanwhile, clean half a bunch of tuscan/lacinato/dinosaur kale. Rip into bit size pieces, discarding the tough stalks.

Toss the kale pieces with dressing. Top with (my favorite) hemp seeds or shaved parmesan cheese.

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