Dino Kale Salad ~ per Lyra's request

This recipe is for two:

1-med bunch of Dinosaur Kale (preferably organic)
1-med/large Meyer Lemon
1-med red bell pepper
1/2- bunch scallions (green onions)
3 to 4-Tablespoons of Extra Virgin Olive Oil


Wash the Kale. As a bunch, slice it very finely starting from the top of the leaf and go down to the stem. Stop when there is no more leaf. The "rib" is great to eat, just be sure to slice very thin. This adds texture. Put in a bowl.

On to the bell.. Quarter it lengthwise, and take the ribs out, stem off, and seeds out. Slice each quarter into thirds, and again, slice very thinly across your bell so you yield 1/2 inch crescents of bell pepper. Dump them into the bowl with the Kale.

Clean the scallions and cut them in half lengthwise. Then chop from green to white, or vice versa. Dump them in the bowl.

Sprinkle 1/4 teaspoon of sea salt all over the mix, and squeeze the lemon and drizzle the olive oil over everything. Toss it, and let it sit. Best to be made an hour before eating time, as the citrus and salt soften the texture and flavor of the Kale.

Note: Add any vegetables you like! I just recommend that you keep the size relatively even..
Serve as a salad alone, or under a piece of grilled fish. This salad stands up to beef too!!

Manga!!