Grilled Kale Salad


1 bunch Silverthorn tuscan kale, separated and cleaned

6 Silverthorn cherry tomatoes, quartered

2 Tablespoons Gold Crop Nutrition sunflower oil

himalayan salt




Begin by firing up your grill.

Once grill is hot, toss on the kale. Grill kale on one side for about 3 minutes, then flip to grill other side. Kale is done when it has softened a bit and some leaves have a slight char and crisp.

When done, remove from grill and cool enough to handle.

When ready to handle, remove and discard thick stems from kale, then chop into a salad.

Next, add kale to a mixing bowl and add in oil and tomatoes and toss together, salting salad to taste. End with a bit of ground pepper and enjoy!