Mediterranean Kale Salad
1 large bunch of kale, thinly sliced
½ cup currants
¼ to ½ cup raw pine nuts
Handful of grape tomatoes (optional)
¼ cup extra virgin olive oil
¼ cup freshly squeezed lemon juice
1 to 2 small garlic cloves, crushed
½ teaspoon Herbamare or sea salt
Freshly ground black pepper, to taste
Small handful of fresh oregano leaves
1. Place all ingredients into a large bowl and toss together. Let the salad rest for about 10 to 20 minutes before serving.
Note: The lemon juice and olive oil with soften the kale and take away some of the bitterness (though young kale leaves are much sweeter and not as bitter compared to more mature kale)
Are you on the creamy potato salad side or the non-creamy vinaigrette potato salad side? I am a big fan of dijon mustard and olives. I always make a little extra dressing to leave in the fridge for a salad the next day.