Kale and Almond Salad with Lemon Dressing Recipe - Eat Simple Food .com

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast adds a cheesy flavor with fewer calories.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are often less expensive and nut-free.

Put marona almonds in a Ziploc bag and break them up with the back of a knife for texture.

Toast the broken almonds at 350°F for 5 to 7 minutes until fragrant, but not dark.

Zest the lemon and juice it over a strainer into a jar, adding about 4 tablespoons of lemon juice.

Add a couple tablespoons of olive oil, salt, and black pepper to the jar and shake to combine the dressing.

Prepare the Curly kale by removing the stems and chopping it into bite-sized pieces or pulsing it in a food processor.

Wash the kale using a salad spinner to remove dirt and excess water, then place it in a bowl.

Add the toasted almonds and raisins (or other dried fruits like cranberries or apricots) to the kale.

Pour the dressing over the salad and mix well, allowing it to sit for at least an hour for better flavor, preferably overnight.

Sprinkle Aleppo red pepper flakes on top before serving.

Equipment Needed

Spice Level:

Dietary

Allergens