Courtney Hirschey brings you her crunchy Chopped Kale Salad
Ingredients
Salad
- 1 bunch kale, any variety, rinsed and stemmed
- 1 cup sliced almonds, toasted*
- 1 cup dried cranberries
- 1/2 cup grated Parmesan (plus more for serving)
dRESSING
- Juice of one lemon
- 1 tablespoon olive oil
- 1 teaspoon honey
- Salt and pepper
INSTRUCTIONS
Step 1
Slice the kale into thin ribbons or use a food processor to pulse in batches.
Step 2
Whisk dressing ingredients together and toss with kale. Add all other ingredients, toss, and serve, topping with additional Parmesan as desired.
*You can toast these yourself stovetop or in a toaster oven, but keep an eye on them, as they burn quickly, and cool before adding to salad. For a nut-free option, sub in shelled sunflower seeds.
