Kale Salad



  • 1 bunch curly kale, stems trimmed, leaves finely chopped
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 lemon, juiced (1 tablespoon)
  • 40 g red onion, minced
  • 45 g cucumber, finely chopped


  1. Place the chopped kale in a large bowl; drizzle with olive oil and sprinkle with sea salt.
  2. Massage the kale gently with your hands for 5 to 10 minutes, or until 
the tough fibres of the kale break down and soften somewhat.
  3. Toss with the lemon juice, red onion and cucumber.

Keeps well in the refrigerator for several days.

Emerald Kale Salad


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