Raw Kale And Mint Salad

This raw kale and mint salad will help keep you cool no matter how high the mercury goes this summer! Did you know that one cup of chopped kale contains 33 calories and 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C, and a whopping 684% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus and tossed in this lemony dressing it also happens to taste great as well! The Serrano chili adds an unexpected kick and is complimented by beautiful fresh mint that lifts the earthy kale to a whole new level.
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Ingredients for 4 servings

1 bunch of Lacinato, (Dinosaur kale) stemmed, washed and drained

Juice of 1 lemon, plus zest

2/3 cup extra virgin olive oil

2 Teaspoons of Dijon mustard

Fleur de Sel salt (sea salt is fine too)

Freshly ground black pepper

1 cup of fresh mint leaves

1 Serrano chili sliced thin



Using a sharp knife, slice the kale into thin ribbons and place in a large bowl. Using your hands, tear the mint leaves on top of the kale In a separate bowl, whisk together the lemon juice, olive oil, mustard, a pinch of salt a few turns of the pepper grinder and set aside Gently dress the greens by adding the dressing 1 Tablespoon at a time until you feel like the greens are coated nicely. Add the sliced chili and give the salad another toss, let sit for 5 minutes before serving

View instructions at
Dean Sheremet

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