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Vegetarian • Gluten free • 10 mins to prepare • Serves 2


1 large bunch Curly kale
1 Shallot


4 tbsp Lemon juice

Baking & Spices

1 Kosher salt and black pepper

Oils & Vinegars

2 tbsp Champagne vinegar
4 tbsp Olive oil

Nuts & Seeds

1/2 cup Almonds


1 cup Pecorino cheese
Aimee | Simple Bites
Aimee | Simple Bites • 1 year ago

Kale Salad with Lemon, Almond and Pecorino by Heather Christo

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