Moroccan Kale Salad

This salad is divine! I first tasted this salad when the chef at the chef's demo tent at our local Farmer's Market made it last summer when kale was in season. We probably ate this salad once a week during the last few weeks of last summer. Now that spring is in the air, I have been in the mood for new salads and yummy kale! I made this salad (doubled it!) for a BBQ at a friends house yesterday. So good!


Moroccan Kale Salad

(serves 4)

Ingredients:

1 bunch kale, ribs removed and roughly chopped                        2 Tablespoons EVOO

freshly ground black pepper                                                         Sea Salt

Juice of half a lemon                                                                     1 teaspoon ground cumin

1 teaspoon ground tumeric                                                            ½ cup golden raisins

¼ cup sliced raw almonds                                                            10 pitted olives, quartered

½ crisp apple (peeled) and cored and finely chopped                  1 grated carrot (1/2 cup)

Honey, drizzled over salad to taste

Directions:

In a medium bowl, combine the kale with the olive oil. Sprinkle with salt. Using your hands, massage the kale until the olive oil is coating the leaves and they begin to wilt, about 1 minute.

In a small bowl, whisk the lemon juice with the cumin and tumeric. Add the mixture to the kale and continue to massage the leaves until well combined.

Add the carrot, apple, raisins, almonds, olives, honey and toss until just combined. Season with salt and pepper. Let the salad rest for 10 minutes, then serve.