5-Minute Citrus Kale Salad
- 10 ounces kale, rinsed, stemmed, patted dry
- ½ to ¾ cup parmesan, grated
- ⅔ cup dried sweetened cranberries
- ⅓ cup pine nuts
- 1 tablespoon coconut oil
- ½ teaspoon salt
- ⅓ cup olive oil
- 1 tablespoon lemon juice, fresh
- 1 tablespoon orange juice, fresh
- 1 tablespoon orange or lemon zest
- 1 tablespoon white balsamic vinegar
- parmesan, salt, pepper to finish
- Begin by washing and stemming the kale. Rinse and pat dry.
- Place kale (in batches) in food processor and pulse until pulverized. Store in bowl.
- In a pan over medium heat, toast pie nuts with coconut oil and salt until fragrant. Remove to cool.
- In a small bowl, combine olive oil, fruit juices, zest, balsamic vinegar.
- Toss parmesan with kale.
- Add vinaigrette and toss. Top with cranberries, nuts, additional parmesan, salt, pepper to taste.
- Enjoy immediately.
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Recipe by Southern FATTY at https://www.southernfatty.com/5-minute-citrus-kale-salad/
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