2 tomatoes, cut into 8 wedges each

1 shallot, finely sliced

3 tbsp (45 ml) olive oil

1 tbsp (15 ml) lemon juice

5 cups (125 g) baby curly kale

In a serving bowl, combine the tomatoes, shallot, oil and lemon juice. Season with salt and pepper. Just before serving, add the kale and mix well.

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