Easy Kale Salad with Fresh Honey Lemon Dressing | Cook With Us | Well+Good

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese offers a tangy flavor with fewer calories.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

cherry tomatoes

🥗Healthier: grape tomatoes

💰Cheaper: regular tomatoes

Regular tomatoes are more affordable and versatile.

Peel a bunch of carrots and cut off the rough root ends.

Slice the carrots into thin rounds, creating 'carrot coins'.

In a large bowl, squeeze a few tablespoons of lemon juice.

Add about a tablespoon of honey to the lemon juice.

Add a big pinch of salt to the mixture and whisk it together.

Strip the leaves from the kale stems and tear the leaves into bite-sized pieces.

Add the sliced carrots to the bowl with the lemon and honey mixture.

Massage the kale and carrots together to break down the kale and combine the flavors.

Pour about a quarter cup of olive oil into a skillet and heat it on medium-high.

Chop raw almonds into smaller pieces and toast them in the skillet with the olive oil, swirling occasionally to prevent burning.

Once the almonds start to turn brown, pour them and the hot oil over the kale and carrots.

Add a handful of crumbled feta cheese to the salad and mix it in thoroughly, reserving some for topping.

Sprinkle the remaining feta cheese on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens