Meatless Monday: Dr. Weil’s Kale Salad

Tuscan Kale Salad

A signature dish at True Food Kitchen, this raw kale salad wins over even the most skeptical hearty-green newbies. It gets better after a night in the fridge.

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • 3 cloves garlic, mashed
  • 1/2 tsp coarse salt
  • Pinch red pepper flakes
  • 2 bunches Tuscan kale (about 14 oz), ribs removed and leaves sliced into 1/4-inch
    shreds
  • 1/2 cup finely grated Parmigiano-Reggiano cheese, plus shavings for
    garnish
  • 2 Tbsp whole wheat breadcrumbs, toasted

Directions

  1. In a large bowl, whisk together oil, lemon juice, garlic, salt, and pepper flakes.
    Add kale and toss to coat. Let sit at room temperature for 10 to 30 minutes.
  2. Add grated cheese and breadcrumbs and toss. Garnish with shaved cheese before serving.
  3. Cover and refrigerate leftovers up to two
    days.

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health.

Recipe & Image Courtesy: wholeliving.com

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