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Kale, Parmesan and Cranberry salad with Lemony vinaigrette.

Writer's picture: Katie LolasKatie Lolas

Bursting with hints of sweet and sour with every bite, this is hands down one of my favourite leafy green salads ever!

Ingredients

  • 150g kale leaves, roughly chopped, washed and drained

  • 150g baby spinach, washed and drained

  • 100g shaved parmesan

  • ¼ cup pepita seeds

  • 4 tbsp sunflower seeds

  • ¼ cup dried cranberries

Dressing

  • 1 lemon, juiced

  • Olive oil

  • 1 tsp garlic, grated

  • 1 tsp Dijon mustard

  • Salt to taste


Step 1. Toss all the salad ingredients in a bowl. In a separate smaller bowl mix together the dressing ingredients and drizzle over salad


Notes: ensure larger kale stems have been removed and if you massage the leaves between your fingers it will result in softer texture leaves to enjoy.


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