Thursday, June 20, 2019

Blueberry Kale Salad

4 cups curly kale, deribbed
1/2 cup olive oil
1 cup blueberries
1 Tbs parmesan cheese
4 garlic cloves, minced
1/2 lemon, juice and zest

Wash blueberries and kale. Pat kale dry and tear into bite-sized pieces.
In a large bowl,mix olive oil and kale to coat evenly.
Add blueberries, Parmesan cheese, and garlic. Toss to mix thoroughly.
Squeeze lemon over top. Sprinkle grated lemon zest over top.

Recipe is from the Delaware Department of Agriculture

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