Kale Caesar Salad

1 tbsp fresh lemon juice
1 clove of garlic, finely minced
1 tsp Dijon mustard
¼ tsp Kosher salt
3 tbsp mayonnaise
3 tbsp extra-virgin olive oil
1 bunch of kale (330-350g), stems removed and discarded, leaves thinly sliced
¼ cup of shredded parmesan cheese and freshly ground pepper.

In a large bowl, whisk together the lemon juice, garlic, mustard, salt, mayonnaise, and oil. Toss the kale with the dressing. Sprinkle with parmesan cheese and season with black pepper.
Serves 4, count each serving as 3 fats.