Kale Salad with Parmesan, Lemon, and Black Truffle Oil

Kale salad with parmesan, lemon, and black truffle oil – you can easily add a gourmet twist to this superfood!

Prep Time 17 minutes | Total Time 17 minutes

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Ingredients

• 2 bunches kale (approx. 5-6 cups when chopped)
• Juice of 1/2 large lemon
• 3 heaping tablespoons Greek yogurt
• 1-2 cloves garlic minced
• 1/4 teaspoon black truffle oil
• 1 teaspoon olive oil
• Salt & pepper to taste
• 1/2 cup parmesan cheese (I prefer freshly grated)

Instructions

1. Prepare kale by tearing leaves from the stems. Chop the kale into small strips/pieces. Place in a large salad bowl.
2. Grate parmesan cheese. Set aside.
3. Prepare the dressing by adding the lemon juice, Greek yogurt, garlic, truffle oil, olive oil, and salt & pepper to a small bowl, and then whisking the ingredients until smooth.
4. Add the parmesan to the salad bowl and then toss the kale and parmesan with the dressing.
5. I recommend covering the salad and letting it sit in the fridge for at least an hour prior to serving, but this isn’t necessary.

Recipe Notes

• Makes 2 entree sized salads or 4 appetizer/side salads.

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