Massaged Kale with Slivered Almonds and Lemon-Garlic-Olive Oil
This kale salad is a simple and delicious way to get your kale fix. I love kale and ever since I found it, lettuce just isn’t the same.
I have several dinosaur kale recipes in the pipeline.
But that pipe is a little backed up right now.
Just need my dinosaur kale buddy to come and wave his magic wand. Get it? Dinosaur. Kale. 🙂
Extra Virgin Olive Oil is key!
I’ve made this kale salad many times over the past few months.
I blame this salad for going through my olive oil supplies so quickly. Of the four (750mL) bottles, I brought back from Italy, I only have one left.
Doing the math that’s almost >1 liter per month!
Take a look at the dressing and you’ll see why. It’s almost half oil! (As are many)
So, I’ve made some modifications to decrease the amount of olive oil.
It’s good for you, but probably not if you are eating cups and cups of it each week.
What makes this salad stand out is the combination of parmesan cheese and slivered almonds.
They are the perfect contrast to the spice of the olive oil, earthiness of the kale, and sour bite of lemon juice.
Add on some cracked pepper and you cannot go wrong! In fact, if I were to open a kale salad stand on the street.
This would be the dish I place at the top of the menu. It may not be your typical street food, but it’s THAT GOOD!!
Have you made a kale salad like this before? Let me know what you think!
In case you missed them, here are some of my other salad recipes!
- Warm Farro with Buttered Onions, Cranberries, and Pecans
- Japanese Style Broccoli Salad with Egg and Ham
- Japanese Style Potato Salad with Ham
- Japanese Radish Salad with Tuna and Radish Sprouts
- Massaged Kale with Slivered Almonds and Lemon-Garlic-Olive Oil
- Romaine Salad with a Creamy Roasted Garlic Dressing
- Warm Farro Salad with Easter Egg Radishes and Broccoli
- Warm Farro Salad with Fresh Herbs, Goat Cheese and Dried Cherries
- Warm Farro Salad with Arugula, Fennel, Olives, and Prosciutto
- Warm Autumn Quinoa Salad with Hazelnuts, Apple, and Cranberries