A lady at work introduced me to this AWESOME kale salad from Good Housekeeping magazine. It’s the best way I have ever had kale. It’s healthy and satisfies the sweet and salty cravings which just makes me want to eat more kale! and that can’t be bad. I usually prep everything and toss the kale with the olive oil, lemon juice and salt and keep the “toppings” in a separate container and add right before I eat it. I also usually double the toppings because they are so good!
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1/8 teaspoon salt
1 bunch kale, chiffonade
1/2 cup pitted dates chopped
1/3 cup smoked almonds chopped
1/4 cup green olives sliced
Just toss everything together.