- Prep Time: 20 minutes
- Serves: 4
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free
- Each Serving
- 340 cal
- 26g fat (3g sat)
- 0mg chol
- 590mg sodium
- 24g carb
- 5g fiber
- 13g sugars
- 6g protein
Ingredients
- 1 bunch lacinato kale, shredded
- 1 teaspoon salt
- 1 cup chopped fresh flat-leaf (Italian) parsley (about ½ bunch)
- 1 small red beet, shredded
- 1 medium carrot, finely chopped
- ⅓ cup dried cranberries
- 1 lemon, zested and juiced (about ¼ cup juice)
- Freshly ground black pepper, to taste
- ¼ cup extra virgin olive oil
- ⅓ cup hazelnuts, toasted and chopped (see note)
Directions
In a large bowl, add kale and salt. Using your hands, massage the kale for about 1 minute. Add parsley, beets, carrots, cranberries, lemon zest and black pepper. Whisk lemon juice and olive oil and pour over the salad. Add hazelnuts, mix thoroughly, and serve.
Special notes:
Note: To toast hazelnuts: Preheat oven to 350° F. Place nuts on a rimmed baking sheet and toast for 10 minutes. Let cool slightly. Place nuts in a clean kitchen towel and gently roll to remove skins.
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