5 Minute Lemon Kale Salad
Vegan, Gluten-Free
Yield: 1 salad
  • 1 kale leaf
  • 1 teaspoon olive oil
  • Dash sea salt
  • 2 teaspoons lemon juice
  • 1/2 teaspoon maple syrup
  • Toppings: raisins, dried cranberries, sliced almonds, sunflower seeds, pumpkin seeds
  1. Remove the stem from the kale leaf and tear the leaf into small, bite size pieces. Place in a bowl.
  2. Add the olive oil and salt. Massage the kale by scrunching and releasing until the kale is dark green.
  3. Toss with the lemon juice and maple syrup. Top with desired toppings.
Nutrition Information
Serving size: 1 salad Calories: 80 Fat: 4.5 Saturated fat: 0.5 Trans fat: 0 Carbohydrates: 10 Sugar: 2 Sodium: 180 Fiber: 1 Protein: 2 Cholesterol: 0
Recipe by Handful of Raspberries at http://www.handfulofraspberries.com/5-minute-lemon-kale-salad/