This Fresh Kale Salad is a go-to all year around- when I don’t have fresh Kale in the garden- I’m always sourcing it at the local Farmer’s Market (Yes- I go year round… gotta support those farmers)… I can even find Organic Kale at the local grocery store. Kale is one of the super foods- that provides so many essential goodies for health and wellnes.

This fresh Kale salad is created right from the garden featuring variegated Kale – I grew organically!

Step 1- Prepare the Dressing:

Press a whole clove of Garlic

Squeeze a whole lemon

Add ½ cup of Extra Virgin Olive Oil

1 Teaspoon Fresh Ground Pepper

1 Teaspoon Ground Pink Himalayan Salt

Mix together… and set aside while you prepare the kale

 Step 2- Prepare the Kale

Cut, Break or Tear up about 4 cups of Fresh Kale –
You can use any type of Kale- I prefer Tuscan, Red Russian, or Redbor – but you can choose your favorite!

Sometimes I let the Kale sit in the refrigerator for a day or two- to wilt a bit and make it bit more tender…

Here’s a guide to different types of Kale and how to use them!

Mix the Kale into the dressing- and toss thoroughly

 Step 3- Adding the Cheese toppings- YUMMMM!

Sprinkle with Grated, Shaved or Powder Parmesan Cheese –

Approximately ½ of a cup – Toss gently and allow to set out at room Temperature for about 20-40 minutes to allow the Kale to wilt slightly- sometimes I make it up in the morning for dinner that evening- with more coarse varieties of Kale!

Toss again and serve on chilled plates!