Ingredients

• 1/2 cup nuts (almonds, hazelnuts, Brazil nuts, or macadamia), coarsely chopped
• 1 large bunch of kale (6 cups, chopped)
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice (about 1/2 large lemon)
• 1 small garlic clove, grated
• 1/2 teaspoon salt
• Ground black pepper, to taste

Instructions:

1. Prepare the Kale:
   • Remove the stems from the kale and rinse the leaves in cold water.
   • Use a salad spinner to dry the kale, then chop it into thin strips and place it in a large salad bowl.
2. Toast the Nuts:
   • In a skillet over medium heat, toast the chopped nuts, stirring frequently until fragrant.
   • Remove from heat and set aside to cool.
3. Combine Ingredients:
   • Add the freshly grated Parmesan and toasted nuts to the salad bowl with the kale.
4. Make the Dressing:
   • In a small bowl, whisk together the olive oil, lemon juice, grated garlic, salt, and black pepper until well combined.
5. Toss the Salad:
   • Pour the dressing over the kale mixture and toss gently until everything is evenly coated.
6. Serve:
   • Enjoy immediately, or store for up to 36 hours without the salad becoming soggy.

Notes

• Storage: This salad can be kept in the fridge for up to 36 hours.
• Serving Suggestions: Pair with pasta, grilled meats, or enjoy as a side for any meal.

Nutrition