Emerald Kale Salad
- 1 bunch curly leafed kale, stemmed and finely chopped
- 2 Tb. olive oil
- 1 Tsp. sea salt
- ½ lemon, juiced or at least 1 Tb lemon juice
- ¼ c. red onion, minced
- ¼ c. cucumber, finely chopped
- 1 Tb. dulse flakes
Place the chopped kale in a large bowl; drizzle with olive oil and sprinkle with sea salt.
Massage the kale gently with your hands for 5-10 minutes, until the tough fibers of the kale break down and soften.
Toss with remaining ingredients.
Makes 4 servings.