Greek Kale Salad with lemon Olive Oil Dressing

Spring officially started here in Philly! Well not officially, but it finally hit the 60’s this week and we are hyped. For the first time in four months we can finally step outside without our heavy coats and winter gear. It’s pretty amazing.
For all my west coast readers, I’m not sure you realize how beautiful you have it back there! Back in February I had friends in California who were having barbecues in 70 degree weather while we were stuck under piles of snow over here.

Anyway, enough talk about the weather and let’s get started with this salad shall we?! I had to make me a nice healthy fat burning salad this week. I really needed something to help me soak all the good weather in (I promise last time!).

This salad is super healthy and also helps you burn fat thanks to the almighty kale and lemon olive oil dressing.

The really nice thing about kale in salads is that it doesn’t get soft and soggy officially Romain lettuce. It will stay crispy in the fridge for up to 2 days, and that’s with the dressing already soaking in it.

Making this salad is very easy, just chop up everything and toss it all together with your lemon olive oil dressing which is just a combination of 2 part olive olive and 1 part fresh lemon juice (you can also use vinegar or lime juice). You can also add chickpeas, olives, or bell peppers to the mix.

I suggest marinating the salad in the dressing and letting it soak for at least 30 minutes, this will allow the kale to soften slightly and lessen some if its bitterness.

Greek Kale Salad with lemon Olive Oil Dressing
Delicious! Made this yesterday and devoured an entire bowl.

Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients

For the salad

•     2 bunches of Lacinato or curly Kale washed and thinly sliced (about 6 cups)
•     1/2 cup golden raisins
•     1/2 cup grated parmesan cheese
•     1/2 cup chopped pistachios (or any nuts you have on hand)
•     Zest of 1 lemon (about 1 tablespoon)

For the Lemon Dressing

•     Juice of 2 lemons (about 2 tablespoons)
•     1 tablespoon maple syrup or honey
•     1/4 cup olive oil
•     1/4 cup apple cider vinegar
•     1/4 teaspoon black pepper
•     1/2  teaspoon kosher salt

Instructions

1. Add the sliced kale to a medium size mixing bowl or salad bowl, drizzle on a little olive oil and sprinkle of salt and pepper and lightly massage it for 1 minute to help break it down a little.
2. Add the 1/2 cup chopped pistachios, 1/2 cup golden raisins, 1/2 cup grated parmesan cheese, and the zest of 1 lemon to the kale and lightly toss everything together.
3. Make the dressing: Add the juice from the 2 lemons, 1/4 cup apple cider vinegar, 1/4 cup olive oil, 1 tablespoon maple syrup or honey, 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper to a mason jar with a lid and shake it well until it emulsifies. You can also add all dressing ingredients to a small bowl and whisk until it emulsifies.
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5. Pour the dressing on the kale salad and toss well.
6. Serve cold and ENJOY!

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