Serving Size: 3-4

Ingredients:

• 1/2 cup lightly toasted nuts like almonds, pistachio, walnuts or pecans, coarsely chopped
• 1 large bunch of kale (6 cups chopped)
• 1/4 cup Parmesan cheese, freshly grated
• 1/4 cup extra virgin olive oil
• 1 large lemon (4 tbsp), juice of
• 1 small garlic clove, grated
• ¼ tsp mustard, or pinch of mustard powder
• 1 tsp stevia or monk fruit sugar (or regular sugar if you must)
• 1/2 tsp salt
• Ground black pepper, to taste
• ¼ cup red, yellow or sweet Maui/Vidalia onion, finely chopped

Optional Add-Ins:

• 1 medium avocado (cubed)
• ¼ cup Pomegranate Seeds
• ½ cup cornbread croutons

Directions:

1. Prepare dressing: In a small bowl or salad dressing shaker, add olive oil, lemon juice, garlic, mustard, sugar, salt and pepper. Whisk with a fork and stir in chopped onions. Let sit for at least 30 mins to allow onions to slightly pickle.
2. Remove ribs from kale, rinse with cold water and spin in a salad spinner. Chop into thin strips and add to a large salad bowl. Toss salad with prepared dressing.
3. Toast nuts in a skillet on medium heat until fragrant, stirring often, or lightly toast in toaster oven. Transfer to a salad bowl.
4. Add Parmesan cheese to the salad bowl.
5. Stir gently until well combined. Top with any optional add-ins. Add more fresh ground pepper to taste. Serve within a day.

Approximate Nutrition (Base Recipe, per Serving):

Calories 287, Total Fat 25g, Total Carbs 12g, Dietary Fiber 4g, Protein 8g