Kale Salad with Toasted Almonds

This is a go-to for me to bring or serve with just about any meal. It’s delicious and I can’t think of a time that everyone hasn’t loved it. People that shy away from kale rave about it. And – I have started making it with arugula so I don’t need to spend so much time prepping the kale. Also fantastic!

Fresh kale salad with toasted almonds and lemon vinaigrette

Recipe [easy], Time [15-20min], Serves 4

Contains: Tree nuts


Salad Ingredients:

  • 2 bunches fresh kale, remove stems
  • 1/2 cup sliced almonds
  • 1/2 tsp olive oil
  • 1/2 tsp sea salt

Dressing Ingredients: (enough for 2-3 salads)

  • 3/4 cup olive oil
  • zest of 1 lemon
  • 1/4 cup lemon juice, fresh squeezed
  • 1 Tbsp Dijon mustard
  • 1/2 tsp sea salt
  • 1/4 tsp organic garlic powder (or 1 clove garlic finely chopped)


  1. Toast the almonds…
  2. Heat a large saute pan on medium.
  3. Add 1/2 tsp oil, salt, and almonds. Stir to coat in oil.
  4. Continue to stir as the almonds toast and brown. You may need to adjust the heat if they start cooking too fast. Don’t walk away! They can burn quick.
  5. Remove from heat once majority of nuts are browned. Set aside in a bowl to cool.
  6. Assemble Kale… wash your hands real good for this part.
  7. Remove the heavy stems and discard (or compost them).
  8. Wash leaves thoroughly in cool water by using a salad spinner or dipping them in a large bowl of water so sand and dirt can fall to bottom of bowl.
  9. Place clean leaves in large bowl and tear them into bite size pieces.
  10. Add some dressing and “massage” the kale. That’s right! Massage it by continuing to tear the leaves in your hands so you can break up some of the fibers. These leaves are super tough and need some tenderness whipped into them.
  11. Depending on how many times you’re multiplying this recipe (I usually make 3x the quantity), your hands might be tired. Ok, you’ve massaged long enough. The leaves should be fairly tender to the tooth like romaine but with a bit more chew.
  12. Add the almonds and toss together. Add some more dressing so it’s covered in delicious flavor. Refrigerate until your ready to serve.
  13. So so good!


You can also add 1 bunch of finely chopped curly leaf parsley for extra antioxidants and fiber.

Kale is full of fiber and phytonutrients and vitamins and minerals. You’ll love how good this is for you and how you can’t stop eating it.

You can add fresh shreds of parmesean cheese if you don’t need to avoid milk.

Adapted from a recipe shared with me from my good friend Juli.

Preparation steps picture gallery

Have you tried this recipe yet? How did it go? Comment below and share your results.

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