Kale Salad

by Jhanaya Belle

After discovering her respect, and love for storytelling through multimedia, Jhanaya Belle became elated with how writers can deeply move their audience. The Brooklyn native and New School alumna is keen to add her contributions to the sphere of writing and storytelling, through journalist, radio/podcast host, and screenwriting. Continuously looking for new, and unheard narratives, Jhanaya spends her time researching and continuously hounds her crafts of storytelling through journalism, radio/podcast hosting, and screenwriting.

Source: CLEO TV / CLEO TV

Ingredients

4 cups of baby kale
1 medium bell pepper cut into thin 1-inch strips
1 cup of cherry tomatoes cut in half
1 tablespoon of avocado oil
1 lemon (Juiced)
1/4 teaspoon of kosher salt
1/8 teaspoon of black pepper
1 cup of shaved parmesan cheese
.

Instructions

Place kale in a gallon sized plastic bag. Add the bell pepper avocado oil squeeze the juice of the whole lemon into the bag add salt and pepper. Close the plastic seal bag making sure you push all excess air out of the bag. Massage the kale in the bag until the kale gets dark and begins to soften. Place the massage kale into a bowl, toss in the tomatoes and top with shaved parmesan cheese.

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