Simple Raw Kale Salad

This is the first time I prepared raw kale. I was a bit hesitant in the beginning thinking that the raw leaves would taste differently like it might come off too strong for a salad. But then again, arugula is used for salad, and it's undeniably strong tasting. Inspired by kale salad recipes I found online, I jumped to the unknown. It turned out quite simple tasting, just like any simple tossed salad. I guess what really made this special is that you can fully take advantage of the nutrients of kale, given that it's served raw. 

Ingredients:

200 g (approximate) shredded raw kale. Stems removed.
4 Tbsp extra virgin olive oil
1/4 cup lemon juice or juice of 1 lemon
1 tsp agave or honey
salt and pepper to taste

Toppings:

some roasted cashes and pine nuts
1/4 cup dried cranberries

(Note: Add more kale if you feel like 200g is too small)

1. Wash the kale and dry on a salad spinner to remove excess water.

2. Shred the kale and set aside.
3. Mix the olive oil, lemon and honey in a small bowl. If it's too sour for your taste, adjust by adding more honey. Add some salt according to your liking.
4. In a salad bowl, toss the kale and about 2 tbsp of the dressing. Toss until the kale is well coated adding more dressing gradually as necessary (this will be according to your taste). Set aside and let it sip the dressing. This will also help soften the kale leaves.
5. Heat a small pan. Toss the nuts and stir often so it doesn't burn. Once it's turning a bit brown and fragrant, transfer the nuts in a bowl and set aside.

6. When ready to serve, add the nuts and cranberries to the salad and toss well.