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  • 1 lemon, juice only, about 1/4 cup
  • 1 Tbsp. extra virgin olive oil
  • 1 head kale, (12 – 16 oz.), thinly sliced
  • 1/2 red onion, thinly sliced
  • 1/2 cup dried cranberries
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper, or to taste


Whisk together the lemon juice and olive oil. In a medium to large serving bowl, pour the dressing over the kale and onions. With clean hands, gently massage the dressing into the salad to soften and flavor the kale leaves. Add the dried cranberries, salt and pepper and serve immediately or refrigerate for up to 3 days.
Source: Adapted from Six O’Clock Scramble