1 large bunch kale center ribs removed, leaves cut into thin strips
Juice from half a lemon
Extra-virgin olive oil to coat lightly
1 small clove garlic, minced
Sea salt to taste
1/3 chopped walnuts, toasted
1/3 cup crumbled reduced fat feta cheese
1/2 cup small dill sprigs or 1/2 tsp dried dill
Freshly ground black pepper
About one hour before you plan to eat, put kale and garlic in a large bowl. Add fresh squeezed lemon juice, olive oil and salt. Toss to coat.
To serve, add toasted nuts, feta cheese, and dill sprigs to salad and toss. Season with salt and freshly ground black pepper to taste. Serves four. Adapted from here.
Now that summer is here I know you have BBQs and events to go to. Bring this salad, and the link to my blog. Your friends and family are going to want the recipe. You will thank me.