Kale. How do you feel about kale? This following recipe is a super easy recipe for a simple kale salad. It requires minimal effort, but is quite filling and, without a doubt, healthy! I enjoy it as a main, but it could easily be a great accompaniment to a meal. This is a similar, but variation on a NY Times recipe that can be found HERE.
When I’m eating this as a main, I start with about 2 cups of shredded kale (leaves only). Shredded so it’s more like a slaw than big leafy greens. Wash, massage (this is SO important), and set aside.
Then, to make the dressing, I combine at a ratio of 2:1, olive oil and lemon juice. You decide what works for you as far as dressing goes. I don’t need too much dressing on my salads so I stick to 2tbsp olive oil to 1 tbsp lemon juice. Add 3 smashed cloves of garlic to the oil/juice combo and whisk to combine.
In a small pan over medium heat, toast 1/4 cup of sliced almonds until golden. Combine your kale and almonds and extract the garlic before dressing your salad.
DONE. It’s a solid, simple, tasty salad. YOU should try it. You can always add some of your favourite cheese to it, if you want to fill it out a little bit more: maybe a little shredded parmesan or goat cheese, whatever suits you!
Hassle level: This recipe does not register on the hassle scale.
