Recipe: Lemon Lovin' Kale Salad

Salad dressings get a bad reputation for being full of sugar and fats. Kale gets a bad rep for being gross. Here is how to make the best of both situations in combination.

I N G R E D I E N T S

kale

blue berries

dried cranberries

walnuts

1 cup lemon juice

1 cup olive oil

1 tablespoon dijon mustard

1/2 teaspoon garlic power OR 1 garlic clove

1/2 teaspoon pink Himalayan salt

D I R E C T I O N S

Combine lemon juice, olive oil, dijon mustard, garlic and salt into a blender. Wash and cut kale leaves into desired bite size. Use disposable gloves to massage as much desired dressing into the kale leaves. It is best to let the kale absorb the dressing for an hour before consuming. When you’re ready to eat, add the blue berries, dried cranberries and walnuts on top for a delightful sweet crunch.