For the Salad
- 1 bunch kale, large stems removed
- 1/3 cup grated parmesan cheese
- 1/4 cup pepitas
For the Vinaigrette
- 1/4 cup extra virgin olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon dried mint
- 1 tablespoon apple cider vinegar
- 4 tablespoons fresh lemon juice
- 1 tablespoon lemon zest from the lemon
- Kosher salt
- Freshly ground black pepper, if desired
Directions
Add all the vinaigrette ingredients in a small jar. Shake them very well.
Slice the kale into thin ribbons.
In a large bowl, combine kale, pepitas and parmesan with vinaigrette.
Toss until everything is well combined and let sit around 3 minutes.
Transfer to a large serving bowl. Serve immediately.
