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The Best Shredded Kale Salad
Ingredients
  • subheading: For the salad and dressing:
  • 2 medium bunches destemmed lacinato/dinosaur kale, finely chopped (8 to 9 cups/300 to 340 g chopped)
  • 2 large garlic cloves
  • ¼ cup (60 mL) fresh lemon juice
  • 3 to 4 tablespoons (45 to 60 mL) extra-virgin olive oil, to taste
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper (just eyeball it)
  • ¼ to ½ cup (35 to 70 g) dried sweetened cranberries, for garnish
  • subheading: For the pecan Parmesan:
  • 1 cup (120 g) pecan halves, toasted
  • 1 ½ tablespoons nutritional yeast
  • 1 tablespoon extra-virgin olive oil
  • 2 pinches fine sea salt
Steps
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