Kale salad with great Italian Caprese flavors
-
4
cups
kale
stems removed and torn
-
1
cup
grape tomatoes
halved if they are larger than a grape
-
4
oz
fresh mozzarella
bocconcini halved
-
1
TBS
Extra-Virgin Olive Oil
-
1
TBS
lemon juice
-
6-8
leaves
of basil
torn
-
In a large bowl toss kale and grape tomatoes.
-
To make the dressing, combine lemon juice and olive oil in a small bowl. Toss the kale salad in the dressing for a minute or so, then add the mozzarella pieces. Toss again until combined. Add salt and pepper to taste.
-
Enjoy!