zest and juice of 1 large lemon
¼ cup olive oil
1 teaspoon Dijon mustard
1-2 teaspoons honey
¼ teaspoon salt
¼ teaspoon pepper
1 bunch kale, chopped thinly
1 cup pumpkin seeds, toasted
1 cup shredded parmesan cheese
In a small jar, combine all salad dressing ingredients. Put a lid on the jar and shake it vigorously.
Wash and dry the kale. Remove the stems and chop it into strips by rolling the leaves into a ball and making thin slices. Cut it all once again going in the other direction, so you end up with a pile of nicely chopped greens.
Give the greens a couple of squeezes with your hands to soften the texture.
Add the pumpkin seeds and cheese to the greens and toss them to combine.
Add the dressing to the greens and toss again to combine.
Season salad with additional salt and pepper, as needed.