Ingredients (serves 4):
Juice of just one lemon
1 Tablespoons of dark wine vinegar
¼ cup extra virgin essential olive oil
1 teaspoon dijon mustard
4 cups thinly sliced kale, ribs removed
1 teaspoon ocean salt
1 Cup pomegranate seeds
1 avocado, diced
1 cup toasted walnuts
1 cup pecorino or mozzarella dairy product, shredded (optional)
First, whisk together the fresh lemon juice, vinegar, essential olive oil and mustard to help make the dressing. Put aside.
Inside a large bowl, massage the kale using the ocean salt, to interrupt it lower.
Add dressing, and toss.
Add pomegranate, avocado, walnuts, and cheese, and toss again (lightly) to mix.
#KaleSalad #LectinFree #FallSalad