Kosher salt and freshly ground black pepper, to taste
For the Salad:
2 bunches kale, washed
Drizzle of avocado oil
pinch of salt
1/2 cup finely shredded parmesan cheese
1/3 cup toasted nuts
1/3 cup dried cranberries, can use golden raisins or dried currants
Instructions:
1. To make the dressing, in a small bowl or jar, whisk together the Plant Junkie Organic Avocado Oil, lemon juice, vinegar, mustard, honey, salt, and pepper. Set aside.
2. First, remove the kale stems. Squeeze the top of the kale stem and slowly move your hand down the kale stem. The leafy part of the kale will come right off as you go down. Use a sharp knife to chop the kale finely.
3. Place the kale in a large bowl. Drizzle the kale with just a little bit of avocado oil; you don't need a ton because you are adding a dressing. Sprinkle with a little kosher salt and massage your clean fingers until the kale softens.
4. Drizzle the dressing over the kale and toss well. Add the Parmesan cheese, nuts, and dried fruit. Toss again and serve.
