Gluten-Free Kale Salad

Ingredients

• 1 bunch (about 8 cups chopped) Kale
• 1 Lemon
• 3 tablespoons Olive Oil
• 2 cloves, minced Garlic
• 1/4 cup, thinly sliced Red Onion
• 1/2 cup Dried Cranberries
• 1/2 cup, slivered Toasted Almonds
• 1 , diced Avocado
• 2 tablespoons Sunflower Seeds
• 1/4 cup, grated (optional, omit for vegan) Parmesan Cheese
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 teaspoon Dijon Mustard
• 1 teaspoon (optional) Maple Syrup

Instructions

1. 1

   Wash and thoroughly dry the kale. Remove the tough stems and chop the leaves into bite-sized pieces.

2. 2

   Place the chopped kale in a large bowl. Add 1 tablespoon of olive oil, salt, and pepper.

3. 3

   Massage the kale with your hands for 2-3 minutes, until it softens and darkens slightly. This helps break down the fibers and makes it easier to digest.

4. 4

   In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice (from the lemon), minced garlic, Dijon mustard, and maple syrup (if using).

5. 5

   Pour the dressing over the massaged kale and toss well to coat.

6. 6

   Add the red onion, dried cranberries, toasted almonds, avocado, and sunflower seeds to the salad.

7. 7

   Gently toss all ingredients together.

8. 8

   If using, sprinkle the grated Parmesan cheese over the salad before serving.

9. 9

   Taste and adjust seasonings as needed.