This kale salad recipe is inspired by Dr. Andrew Weil and has been a favorite of mine since dining for the first time at his restaurant, True Food Kitchen, here in Scottsdale. And somewhere along the way I picked up a little tip to make your kale oh-so-tender that I’ll share if you read on for the recipe. 😀 We’re also starting to see some Alaskan salmon so we made up an herb-crusted version, one of my favorite preparations, that you can find the recipe for here.
Lemony Kale Salad
(Inspired by Dr. Weil’s Tuscan Kale Salad, found in the TFK Cookbook)
2 cups chopped kale (any kale will work)
juice and zest of 1 lemon
3 T. EVOO
1 t. raw honey
Salt + pepper, to taste
Chopped almonds, roasted
In a large bowl, combine the lemon juice, zest, EVOO, honey, salt, and pepper. Whisk well to combine into a viniagrette.
When chopping up the kale, remember to remove the ribs first. (Unless you are very, very hard core. Then include the ribs.) Add the chopped kale to the viniagrette and toss with your hands.
Then (with clean hands) massage the kale into the dressing for about 2-3 minutes, applying quite a bit of force. This will significantly soften the kale and make it much more pleasant to consume.
Top with the chopped + roasted almonds and serve.