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Tuscan Kale Salad with Lemon Garlic Dressing
Ingredients
  • 2 bunches Tuscan kale, rinsed and dried
  • 2 tablespoons + 1 teaspoon extra virgin olive oil, divided
  • ½ cup raw pine nuts
  • pinch of salt
  • pinch of garlic powder
  • 1 large avocado, cut into wedges
  • red pepper flakes (optional)
  • subheading: for the dressing:
  • ½ shallot
  • 2 garlic cloves
  • 1 tablespoon lemon zest
  • 1 large lemon, juiced (about ¼ cup)
  • ½ cup Parmesan cheese (or sub other variety of hard cheese)
  • ⅛ to ¼ cup extra virgin olive oil
  • sea salt and black pepper, to taste
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