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Kale, Lemon and Cranberry Salad

June 13, 2014
by Cornelia Emlen

Serves: 6

Quick to make and delicious to eat. The lemon dresses the kale and the cranberries add just the right amount of sweetness.
  • 2 bunches kale
  • 2 lemons, juiced
  • 1+ tsp salt
  • freshly ground pepper to taste
  • 1 tsp celery salt
  • ½ cup dried cranberries
  • ½ cup roasted sunflower seeds (optional)
Farmers To You Ingredients:
  • Kale
  • Dried Cranberries
  • Sunflower Seeds
Other Fresh and Pantry Ingredients:
  • lemon
  • celery salt
  • salt and pepper
  1. Wash and remove ribs from kale. Spin dry. Juice 2 lemons and pour over kale. Sprinkle with salt. Using your fingers, briefly “massage” the kale until wilted. Add pepper, celery salt and cranberries. Sprinkle with sunflower seeds if desired.
  1. For a different taste, try substituting cumin or allspice for the celery salt. Add hard boiled eggs and serve with crusty bread to transform this dish from a side salad into a full meal.