- prep time10 min
- total time 10 min
The perfect mix of sweet and tart, this kale salad recipe with grapes, hazelnuts and scallions is our ultimate go-to for lunch.
Courtesy of Renee Reardin.
8 cup dinosaur kale, chopped (ribs removed)
juice of 1 lemon
¼ cup extra virgin olive oil
¼ cup scallions, chopped
¼ cup hazelnuts, chopped
½ cup grapes, sliced
coarse salt and ground black pepper
1. In a large bowl, whisk lemon juice and olive oil, then add kale. Toss to coat, then add scallions, hazelnuts and grapes. Season with salt and pepper and toss again before serving.