Serves 2–4
Ingredients
For the Salad:
- 2 cups kale, chopped and massaged
- 2 cups arugula
- 1 cucumber, thinly sliced
- A handful of cherry tomatoes, halved
- 5 green onions, thinly sliced
- 1/4 cup fresh mint leaves, torn
- 1/3 cup chopped roasted pecans
- Shaved parmesan, to taste
For the Lemon-Garlic-Shallot Dressing:
- 4 tbsp extra virgin olive oil
- Juice of 2 lemon
- 1 small shallot, finely grated or minced
- 2 garlic clove, finely grated
- Salt and freshly cracked black pepper, to taste
Instructions
1. Prep the Dressing
In a small bowl or jar, whisk together the olive oil, lemon juice, grated shallot, and garlic. Season generously with salt and pepper. Let it sit for 5–10 minutes so the flavors meld.
2. Massage the Kale
Place the chopped kale in a large bowl. Add a drizzle of the dressing and massage with your hands for 1–2 minutes to soften the leaves.
3. Build the Salad
Add arugula, cucumber, tomatoes, green onion, and mint to the bowl with the kale. Toss gently to combine.
4. Dress & Top
Pour the remaining dressing over the salad and toss again. Top with roasted pecans and plenty of shaved parmesan.
