Simple clean salad that goes great with any lunch or dinner!
2 wedge or slice (1/8 of one 2-1/8″ dia lemon) Lemon
1 dash Black Pepper
2 dash Salt
1 tablespoon Olive Oil
1.5 cup, chopped Kale
0.2 cup, chopped Pecan Nuts
2 serving (serving = 1 long carrot) Carrots
Cut the kale along the rib, discarding the thick stem from the middle. Chop the kale small, like shredded lettuce. Add it to a bowl with olive oil, salt and pepper and fresh lemon juice. Use your hands to ‘massage’ the dressing into the kale. This will help make the kale a little more palatable. Shred in the multicolored carrots and toss again with a small splash of olive oil and salt. Top with chopped pecans.