Kale Salad with Yogurt Dill Dressing

1-2 heads kale (lacinato preferred), washed, cut into ribbons
2 lemons, juiced seperately
1 tbl lemon zest
1 tsp salt
1 Tbl olive oil plus 1/4 cup
seeds (pumpkin, sesame, pine nuts, etc)
nuts (walnuts, pecans, etc.)
pomegranate seeds (or orange segments)
1/2 tsp freshly ground pepper
1/2 cup yougurt
1 tbl chopped fresh dill

Toss kale with juice of 1 lemon, and 1 Tbl olive oil and salt, let sit for about 15-20 minutes

Add seeds, nuts, citrus.

Mix pepper, 1/4 cup olive oil, yogurt, dill, pepper, zest and juice of other lemon for dressing.

Serve salad with dressing on the side.

Comments

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