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Raw Kale Salad with Lemon, Parmesan and Cannellini beans
- 1 bunch curly kale, washed, dried and thinly chopped
- 1 cup cooked cannelini beans
- 1/4 cup finely shredded Parmesan cheese
- 1 tsp Dijon mustard
- 1 1/2 tsp finely grated lemon zest
- 2 tbsp freshly squeezed lemon juice
- Kosher salt
- Freshly cracked black pepper
- 6 tbsp extra-virgin olive oil
- InstructionsCombine the chopped kale, cannelini beans and parmesan cheese. Set aside.
Directions:View on Whats Gaby Cooking
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