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Mediterranean Kale Salad
Mediterranean Kale Salad
Ingredients
  • 1 bunch leafy green kale
  • 3 Tbsp. extra virgin olive oil
  • 2 Tbsp. fresh lemon juice (~ ½ lemon)
  • 2 – 3 tsp. brown rice syrup (other sweetener)
  • ½ tsp. salt
  • Freshly ground pepper (to taste)
  • 2 stalks celery
  • ¼ cup chopped red onion
  • ¼ cup slivered oil-packed sun-dried tomatoes
  • 2 cloves garlic, chopped fine
  • 15oz can cannellini beans or chickpeas, rinsed & drained
Notes:
  • 6oz mozzarella cheese, diced, can be used in place of the cannellini beans or chickpeas (Not Vegan).
  • The celery should be trimmed and sliced thin on the bias.
 
Preparation
Remove kale leaves from stalks and chop finely. In a small bowl whisk together olive oil, lemon juice, brown rice syrup or other sweetener, salt and pepper. Rub mixture into kale leaves and let sit 15-20 minutes. Add celery, red onion, sun-dried tomatoes, garlic and either beans or cheese, and mix well.