Parmesan Lemon Garlic Kale Salad

low carb & gluten free 

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

massage the kale


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

Toast the pine nuts


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


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


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



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