This kale salad recipe was inspired by Dr. Andrew Weil and has been a favorite of mine since dining for the first time at his restaurant chain, True Food Kitchen. And somewhere along the way I picked up a little tip to make your kale oh-so-tender that I share in the recipe 😄 The bold flavor of kale salad pairs great with light proteins.
I love enjoying it with an herb-crusted salmon, 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 c. chopped kale (any kale variety will work)
- juice and zest of 1 lemon
- 3 tbsp. extra virgin olive oil
- 1 tsp. raw honey
- Salt + pepper, to taste
- Chopped almonds, roasted
Directions:
- In a large bowl, combine the lemon juice, zest, EVOO, honey, salt, and pepper. Whisk well to combine into a vinaigrette.
- 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 vinaigrette 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.
