Kale is so delicious tossed in salads, plus its good for you. My Summer Kale Salad with apricots, almonds and Parmesan cheese is lightly dressed for a wonderful meal.
My favorite part about this kale salad is that the apricots and dressing add just the right amount of sweetness to the kale. For larger groups you can simply double or triple the recipe. Even non salad lovers will enjoy this dish!
Summer Kale Salad
Juice of one lemon
1/2 shallot, chopped
1 teaspoon honey
1/2 teaspoon sea salt
1/2 teaspoon black pepper
2 bunches kale, stems removed, leaves shredded or finely chopped
2 tablespoons extra-virgin olive oil
1/3 cup sliced almonds, toasted
1/2 cup chopped dried apricots
2 1/2 ounces Parmesan cheese, shaved
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1. In a bowl whisk lemon juice, shallots, honey, salt and black pepper.
2. Add kale and toss well. Let sit 20 minutes. Mix in olive oil.
3. Refrigerate for up to one day before adding almonds, apricots and Parmesan cheese to your salad.
More from the chef: GoodDinnerMrsMellen.com and GoodDinnerMrsMellen.blogspot.com