Shredded Kale and Beet Salad with Hazelnuts recipe | PCC Community Markets

Ingredients

• 1 bunch lacinato kale, shredded
• 1 teaspoon salt
• 1 cup chopped fresh flat-leaf (Italian) parsley (about ½ bunch)
• 1 small red beet, shredded
• 1 medium carrot, finely chopped
• ⅓ cup dried cranberries
• 1 lemon, zested and juiced (about ¼ cup juice)
• Freshly ground black pepper, to taste
• ¼ cup extra virgin olive oil
• ⅓ cup hazelnuts, toasted and chopped (see note)