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INGREDIENTS:
• 2 cups chopped or baby kale (dinosaur kale - the tougher kind, takes longer than Russian kale - the leafier kind)
• Juice of 1 lemon
• 1/4 tsp kosher salt
• 1 carrot, peeled and grated
• 1/8 tsp black pepper
• 1 oz extra virgin olive oil
• 1/4 cup toasted whole or slivered almonds
PROCEDURE:
Watch the video for tips on putting the salad together.