It takes about 15 minutes to assemble.
Leftovers are perfect refrigerated - the kale and cauliflower stay
surprisingly crunchy. If you're buying bagged, chopped kale, use 3 large
handfuls of kale - but make sure you tear off and discard the tough
stalk that runs the entire length of every leaf.
3 large kale leaves
1/2 head cauliflower
1 cup cherry tomatoes, halved
1 stalk, green onion, finely chopped
1 sprig fresh parsley, minced
2 tablespoons freshly squeezed lemon juice
1 garlic clove, finely minced
1/2 teaspoon kosher/sea salt (1/4 teaspoon table salt)
freshly ground black pepper
2 tablespoons extra virgin olive oil
1. Tear the soft leaf of the kale away from
the center stalk that runs throughout the length of the kale. Discard
the tough stalk. Using a chef's knife, finely chop the kale leaves. Rock
back and forth with your knife over the leaves like you are mincing.
Add to a large bowl, along with the cherry tomatoes, green onion and
2. Grate the cauliflower using the large holes of a box grater. Add to
the bowl and mix.
3. In a small bowl, whisk together the lemon juice, garlic, salt, pepper
and the olive oil. Pour dressing into the bowl and toss gently. Taste
and season with additional salt if needed.