Ingredients

• 2 cups shredded kale
• ¼ cup toasted pine nuts
• zest of one lemon
• ¼ cup currants
• ¼ cup shredded Parmesan cheese (optional if you want to stay paleo)
• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1 tsp fresh squeezed lemon juice

Directions

Wash and spin kale. Slice kale into strips like coleslaw and place into a bowl.

Make dressing by mixing balsamic vinegar, olive oil and lemon juice. Pour over kale and massage into the kale. Once all the greens are covered, let the kale sit for at least 30 minutes. (This make the vegetable less tough.)

In the meantime, toast the pine nuts.

• Zest the lemon and put aside.
• Shred the cheese and put aside.

When ready to serve the salad, toss all of the remaining ingredients over the kale and mix thoroughly. Serve the salad and be prepared to be wowed.

This is one of the only salads I know that will improve when you leave it in the fridge for a day or so. The kale becomes less tough and the flavours blend beautifully.

Serves 3-4