About
This massaged kale salad is loaded with Mediterranean flavors of olives, tomato and lemon and topped with crunchy toasted pine nuts.
This makes a great lunch salad or side to meats or fish.
Ingredients
- 2 ½ cups organic tuscan kale by organics
- 5 medium black olives
- 5 medium green olives
- 3 piece tomatoes sun dried or sundried packed in oil
- 2 tablespoon olive oil
- 1 tablespoon lemon juice, fresh
- 1 tablespoon, whole pieces pine nuts
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Wash the kale and remove the tough stalks. Roughly tear the leaves into bite sized strips.
- Whisk together the olive oil, lemon juice, salt and pepper.
- Drizzle the oil mixture over the kale and use your hands to massage the dressing into the leaves. Set aside for 15 minutes to soften.
- Whilst the kale is softening, add the pine nuts to a dry skillet over a low heat. Toast gently for 3-4 minutes until lightly golden.
- Roughly slice the olives and tomatoes and scatter over the kale. Toss to combine.
- Scatter over the pine nuts to serve.
Nutrition Facts
- Servings: 2
- Calories: 203.2kcal/850.1kJ (per serving)
- Fat: 19.9g (per serving)
- Carbs: 6.7g (per serving)
- Protein: 3.0g (per serving)
