|This is my kale in the summer garden.|
|Blue Ridge Kale|
Gather you ingredients:
* a bunch of Kale (I prefer the Blue Ridge Kale for this salad, but I am showing both types of kale in the instructions)
* 3 Tablespoons of olive oil (or more according to your taste)
* 2 Tablespoons of Garlic powder (or more)
* a bunch chives all chopped up
* juice from one lemon
*chopped walnuts or almonds
*chopped bell peppers
*random veggies from your refrigerator.
First you have to prepare your kale. You are going to rip the leaf off the hard middle stem.
Make a nice pile and chop, chop, chop until you have fine bite sized pieces.
|Discard the stems.|
|I am using both types of kale for this salad|
Chop up your other ingredients into bite sized pieces and add this to the kale in a large salad bowl.
Add your olive oil, lemon juice, and garlic powder then toss, toss, toss until it is combine well.
This salad does very well made fresh or made the day before and stored in the refrigerator. Get creative with it, add something sweet and sour. It is virtually carb-free.