Serves 4  Daniel Plan and detox compliant


1 large bunch kale, stemmed and finely chopped

Zest and juice of 1 large lemon

¼ cup extra-virgin olive oil

1 garlic clove minced

1/8 teaspoon salt (I use sea salt)

¼ cup toasted pine nuts

¼ cup currants (optional)

½ cup chopped pitted Kalamata olives


Place the kale in a large salad bowl.  Mix the lemon juice, zest, olive oil, garlic and salt, then add to kale.  Massage the mixture with your hands for 1-2 minutes to soften the kale.  Add the remaining ingredients and toss to combine.  Allow the salad to rest and soften for 15 minutes before serving.  Kale salad is best if eaten the same day, but can be stored overnight in the refrigerator.

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