Lemon Garlic Black Kale Salad
Here’s a bright and zesty way to enjoy the goodness of black kale. (Bonus when it’s local!) With a flavourful homemade dressing and simple toppings, it’s a tasty, nourishing side that’s easy to love.
Ingredients
1 bunch organic black kale (lacinato), ribs removed and leaves finely chopped
2 tbsp olive oil
1 tbsp fresh lemon juice (more to taste)
1 tsp Dijon mustard
1–2 cloves garlic, finely minced
1 tsp maple syrup or honey (optional, for balance)
Sea salt & freshly ground pepper to taste
2 tbsp grated Parmesan (or nutritional yeast for vegan version)
Optional toppings: chickpeas, toasted sunflower seeds, sliced almonds, pumpkin seeds, or dried cranberries
Directions
Wash, de-stem, and chop kale into thin ribbons. Place in a large bowl.
In a small bowl or jar, whisk together olive oil, lemon juice, mustard, garlic, maple syrup (if using), salt, and pepper.
Pour the dressing over the kale. Use your hands to massage the dressing into the leaves for 1–2 minutes. This helps break down the toughness and makes the kale more tender and flavourful.
Sprinkle in Parmesan and your choice of seeds/nuts/dried fruit. Toss gently to combine.
The salad gets even better if it sits for 10–15 minutes before serving.
