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Lemony Kale Salad

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Serves 4 | Prep Time 10 | Cook Time

Why I Love This Recipe


This is a recipe a client of ours at market who loves our kale raved about. Here's the recipe! You can use toasted squash seeds too, if you prefer!

If you want to make this in advance, make it to step 2 and store in fridge for up to 2 days.

Here's a variation on this recipe:

Ingredients You'll Need

1 bunch kale
4 tbsp lemon juice (approx. 1 lemon)
2 tbsp extra virgin olive oil
1 navel orange, peeled and cut into segments
2 tsp maple syrup
Sea salt
Freshly ground black pepper
¼ cup pumpkin seeds, toasted (or you can use toasted squash seeds)


Step 1

Wash the leaves and spin dry. Remove the tough centre ribs from the kale and discard. Stack the leaves and roll them and thinly slice crosswise into ribbons (this is what is also called chiffonnade).

Step 2

In a large bowl, combine the lemon juice, olive oil and salt. Using your fingers, gently massage the dressing into the kale for about 3 minutes (the kale should soften and wilt).

Step 3

Cut the peeled orange into segments and add to the salad. Drizzle with maple syrup. Toss together and coat evenly. Add sea salt and fresh pepper to taste. Sprinkle with seeds before serving. Serve immediately.

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