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Author Notes: This is the best kale salad I have ever tasted: savory, sweet, garlicky and crunchy, I can't think of a better way to end the work day, or perhaps start the weekend. —tingroo
cloves garlic, minced
tablespoons good quality olive oil
pinch sea salt
tablespoon lemon juice (about 1/2 a lemon)
bundle of curly kale
cup chopped walnuts
cup plump, dried cranberries
- To make the dressing, whisk together garlic, olive oil, sea salt and lemon juice till emulsified. Alternatively you could use a food processor, but I found whisking worked out just fine.
- Combine the remaining ingredients in a large bowl, pour over dressing, and toss well to combine. Allow salad to rest in the fridge for about 10-15 minutes before digging in – this allows the kale to “relax” and take in the flavors.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens