Mediterranean Kale Salad

2 small bunches of kale, stems removed
2 tablespoons Olive oil
2 tablespoons lemon juice
1/2 teaspoon sea salt
1/4c pine nuts or any nut of choice, chopped
Handful grape tomatoes (optional)
1/4c raisins, cranberry, blueberry (any small dried fruit)
Stack two of the kale leaves with the stem end facing you.  Fold in half lengthwise and roll tightly like a cigar.  Slice crosswise into thin strips.  Repeat with the remaining kale leaves.  Chop the kale strips cross wise a few times so they aren’t too long (should resemble little ribbon like pieces.)
Place the kale in a mixing bowl along with the olive oil, lemon juice, and salt.  Toss well with your hands, working the dressing into the greens. (This part you really get in there with your hands and almost massage the oil into the kale leaves after a couple of minutes the kale will break down and will be half of the volume you started with.)  Add the remaining ingredients.  Will keep in refrigerator for up to three days.  Best served at room temp.

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