• 2 bunches of kale
  • Juice of one lemon
  • 1/4 cup organic olive oil
  • 1/2 tsp. prepared mustard
  • 1 tsp. local honey
  • 1/8 tsp. sea salt
  • 1/4 cup pepitas (toasted pumpkin seeds)
  • 1/3 cup dried cranberries
  • Parmesan cheese

Remove stems from kale and discard. Chop kale leaves and wash thoroughly. Spin dry (in a salad spinner) and put the leaves into a large mixing bowl. Add lemon juice to kale and massage until soft. Let the kale sit for 5-10 minutes. Squeeze out the kale and discard the green water. Combine olive oil, mustard, honey and sea salt plus a little more lemon juice. Pour over kale and toss. Add pepitas and cranberries and toss again. Top with grated parmesan cheese. Enjoy!