Kale Ceviche Salad

What you Need :

  • 2 bunches kale, chiffonade (cut into thin ribbons)
  • juice from 4 lemons
  • olive oil to equal amount of lemon juice
  • 1/2 cup (at least) grated parmesan cheese
  • 3/4 cup whole, skin-on almonds, toasted and chopped
  • 1/2 – 3/4 cup panko (Japanese style) bread crumbs
  • salt and pepper
  • pinch of dried chile flakes

How to Make It :

Mix chopped kale with lemon juice and olive oil and mix well. There should be a little liquid at the bottom of the bowl, but not a lot (maybe a few tablespoons at most). You’ll start to see the kale turn bright green pretty quickly. Cover and refrigerate for a few hours (stirring occasionally). When ready to serve stir in parmesan, almonds and panko (the panko absorbs any extra liquid so the salad is not wet—genius). Season with salt and pepper and a pinch or two of dried chile flakes. Serves 4-8 as a side dish.

Recipe courtesy of Melissa Peterson

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