a summer salad: kale with parmesan and pepitas

Colby goes through phases of having an absolute favorite salad. Right now, it's all things kale. Here's a recipe for a simple and tasty salad that can be made in minutes.


6-8 c. washed kale, roughly chopped
1/3 c. shaved parmigiano reggiano
1/3 c. sunflower seeds or pepitas - whatever you have on hand
1/4. c. olive oil
1 large clove of garlic, chopped
juice of 1 lemon
Salt and pepper

Chop the garlic and move to a small bowl. Add the olive oil and lemon juice, and make sure the lemon seeds are removed. Mix together and let sit for a few minutes to let the garlic infuse into the oil and lemon juice. Add some salt and pepper to taste and mix together well. Mix the kale, cheese and seeds in a large bowl and add the dressing. Toss to make sure the dressing coats all of the leaves.

This is such a simple recipe and there is so much room for flexibility. Last time I made this, I added some dijon to the dressing and it turned out great. You can also add any veggies you want to the salad to make it as hearty or as simple as you'd like. Be creative!