Parmesan Lemon Garlic Kale Salad

low carb & gluten free 

Tuscan kale, garlic-y pine nuts and creamy avocado.

massage the kale

1

Place the chopped kale in a salad bowl and massage it with olive oil for a few minutes to soften.

Toast the pine nuts

2

In a small pan, toast the pine nuts until golden brown and fragrant. Remove and season with salt and garlic powder, then set aside.

make the dressing

3

Mince the garlic and shallot really fine and place in a bowl along with the Parmesan, lemon zest/juice and olive oil. Mix to combine.

toss the salad

5

Pour the dressing over the kale leaves and add half the toasted pine nuts. Toss to coat the kale evenly.

serve

6

Serve the salad with wedges of creamy avocado, the remaining pine nuts, more Parmesan and red pepper flakes (optional).

enjoy!