Kale Salad with Lemon Vinaigrette

After spending four days in Florida, eating whatever I wanted, I thought it would be good to start the week off with something a little on the light side.  So I bring you this delicious, healthy and light kale salad.

Have you tried kale in a salad?  It is absolutely delicious!  I was initially afraid that it might be a little bitter, but it’s not bitter at all.  It’s a really flavorful green with a really fresh taste and it’s wonderful with citrus.  Which is why I paired it with a simple lemon vinaigrette.  After topping off the salad with toasted almonds, dried cranberries and parmesan cheese, it’s absolutely bursting with flavor!  It’s a perfect side dish, but you could top this with grilled chicken breast for a delicious main dish salad as well.

Kale Salad with Lemon Vinaigrette

• 1 bunch kale
• 1/3 cup sliced almonds
• 1/3 cup dried cranberries
• 1/4 cup parmesan cheese
• juice of half a lemon
• 1 tbsp agave nectar (you could also use honey)
• 1/4 cup olive oil
• salt and pepper

Wash and dry kale.  Remove leaves from stems and tear leaves into bite size pieces.  Place in a large salad bowl.

Place almonds in a small skillet over low heat.  Cook, stirring frequently, until almonds are toasted.

To make dressing, combine lemon juice and agave in a small bowl.  Slowly whisk in olive oil, until well incorporated.  Season with salt and pepper.

Pour dressing over kale.  Toss until the leaves are well coated.

Top salad with toasted almonds, cranberries and parmesan cheese.

ENJOY!

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