Massaged Kale Salad with Sardines & Artichoke Hearts
2 cups baby organic kale leaves
½ Tablespoon olive oil
4 ounce can boneless, skinless sardines in water, drained
½ cup baby artichoke hearts
Juice from ¼ lemon
Fresh ground black pepper, to taste
Toss kale with olive oil in a bowl, coating all leaves (use fingers to “massage” oil into kale for best results).
Place kale on serving plate and top with sardines and artichoke hearts.
Drizzle lemon juice over the salad and add pepper, to taste.