Kale Salad

Update: I made this salad last night (w/out seeds or jicama) and it was awesome. I loved it. I can't wait to make it again!

I had a salad much like this last night at a local restaurant and LOVED it. Kale is so good for you, and it's hard to make taste yummy sometimes, I think, but this flavor combo was incredible. I will substitute the pomegranate seeds with sliced jicama, as I think the restaurant did last night. YUM - and this recipe couldn't be easier. I will report after I try it.

Kale Salad with Parmesan and Lemon
(Adapted from The Kitchn)

1 small bunch kale, washed, trimmed of stems, and leaves sliced into thin ribbons
1 ounce Parmesan cheese, shaved
1 lemon, juiced
1-2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
Pomegranate seeds for garnish (optional)

Toss the kale with the cheese. In a small bowl, whisk the lemon juice and olive oil and pour over the salad. Taste and season with salt and pepper. Let the salad sit at room temperature for an hour before serving. Top with pomegranate seeds before serving, if desired.

From Dishing Up Delights blog.