Nutrition Experts

Kale Salad


8-10 leaves of kale or a package of prewashed kale
1/6 cup dried cherries
¼ cup toasted almonds
2 tbsp Extra Virgin Olive Oil
¼ cup cherry tomatoes
¼ cup of rice vinegar
2 cloves of garlic
1 tbsp of Dijon mustard
1 tbsp of honey
½ tsp of sea salt
A pinch of Parmesan cheese


1. Pull leaves away from rib of kale and tear into pieces. Drizzle with olive oil and massage kale for about one minute but don’t let it get too soggy.
2. For the dressing: whisk together the garlic, honey, mustard, salt and vinegar.
3. Add cherries, tomatoes and almonds- mix well. Refrigerate for 30 minutes then eat!