I am still sticking to my healthy eating kick and making a valiant effort to add more color into my diet. Dark, leafy greens are an area I’m always trying to incorporate more of and this kale salad is an easy make ahead salad that I can keep in the fridge for several days. Anything that I can have at the ready is a winner in my book so this has become a staple for me.
Kale Salad with Balsamic, Lemon, and Parmesan
1 bunch of kale (about 1 pound)
1/4 extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1/4 cup slivered almonds
1/4 cup parmesan
1/2 teaspoon garlic powder
Tear off the kale leaves from the thick stems. Wash and dry the leaves. Mix together the olive oil, vinegar, lemon juice, and garlic powder. Toss the leaves with the oil and vinegar mixture (I typically make this in a pyrex bowl with a lid so that I can easily shake it up!) Add in slivered almonds and parmesan. Let marinate for at least an hour before serving. Enjoy!
While the kale should get better as it marinates, however, you can definitely add a bit more oil and vinegar to liven it up on the 2nd and 3rd days. Look out for more healthy recipes from me in the coming weeks. I’ve been on a roll with eating whole foods and I am collecting quite the routine of recipes. Stay tuned.