Simple Kale Salad with Almonds

I’ve always loved how a simple bowl of greens can turn into something special. This kale salad with almonds has become my go-to lunch lately, especially on busy weekdays when I need something quick but still good for me. There’s something so satisfying about the crunch of toasted almonds mixed with fresh kale.

What I really like about this salad is how easy it is to put together. I usually prep the kale and almonds while I’m making dinner, so lunch for the next day is ready to go. The nuts add just enough flavor and texture to make this more than just another salad, and the kale holds up well in the fridge without getting soggy.

Whether you’re new to kale or you’ve been eating it for years, this recipe keeps things simple and tasty. It’s become a regular at our family table, and even my kids have started asking for it – which, trust me, I never thought would happen with a bowl of greens!

What Kind of Kale Should I Use?

For a kale salad, you’ve got several great options that each bring something different to the table. Lacinato kale (also called dinosaur or Tuscan kale) has dark, bumpy leaves and tends to be more tender than other varieties, making it a favorite choice for raw salads. Regular curly kale works well too and is usually the easiest to find at most grocery stores. Whichever type you choose, the key is to remove those tough stems and give the leaves a good massage with a bit of olive oil to help break down the fibrous texture. If you’re new to kale, you might want to start with lacinato kale since it’s naturally more tender and has a slightly milder flavor than its curly cousin.

Options for Substitutions

This simple kale salad is pretty adaptable and here are some easy swaps you can try:

• Almond slices: You can swap the almonds with other nuts like toasted pine nuts, pecans, or walnuts. Seeds work great too – try pumpkin or sunflower seeds for a similar crunch.
• Lemon juice: While fresh lemon juice gives the best flavor, you can use lime juice or even apple cider vinegar in a pinch. Just start with half the amount and adjust to taste.
• Kale: Any type of kale works here – curly, lacinato (dinosaur), or red kale. You could even mix in some baby spinach or Swiss chard, though they’re more tender and won’t hold up as long once dressed.
• Parmesan cheese: Try pecorino romano for a sharper taste, or nutritional yeast for a dairy-free option (use about 3/4 cup since it’s more intense in flavor).
• Olive oil: While olive oil is ideal for this recipe, you can use avocado oil for a more neutral taste. Just avoid oils with strong flavors that might overpower the other ingredients.
• Garlic: If you’re out of fresh garlic, you can use 1 teaspoon of garlic powder, though fresh really makes a difference in this recipe.

Watch Out for These Mistakes While Making

Raw kale can be tough and bitter if not prepared correctly, so the biggest mistake to avoid is skipping the crucial massage step – take time to thoroughly work the dressing into the leaves with your hands for about 3-5 minutes until they become soft and darker in color. Another common error is cutting the kale pieces too large, which makes the salad difficult to eat – instead, slice the leaves into thin ribbons (about 1/4 inch wide) after removing all tough stems. When it comes to toasting the almonds, keep a close eye on them as they can go from perfectly golden to burnt in seconds – toast them in a dry pan over medium heat for 3-4 minutes, shaking frequently. For the best flavor development, let the dressed salad rest for at least 15 minutes before adding the cheese and almonds, allowing the kale to soften further and the flavors to meld together.

What to Serve With Kale Salad?

This hearty kale salad makes a great side dish, but you might be wondering what to pair it with for a complete meal. Since it’s already packed with nuts and cheese, it goes really well with simple grilled proteins like chicken breast, salmon, or even a nice piece of steak. For a meatless option, I love serving this salad alongside a warm bowl of butternut squash soup or some roasted portobello mushrooms. You could also turn it into a complete lunch by adding some quinoa or farro right into the salad, letting the grains soak up all that tasty lemon dressing.

Storage Instructions

Keep Fresh: This kale salad actually gets better with a little time! Place it in an airtight container in the fridge, and it’ll stay crisp and flavorful for up to 3 days. The hearty kale leaves hold up really well to the dressing, unlike more delicate greens that might wilt quickly.

Prep Ahead: Want to get ahead? You can wash and chop the kale, toast the almonds, and make the dressing up to 2 days in advance. Store each component separately in the fridge, then toss everything together when you’re ready to serve. The dressing alone will keep for up to a week in a sealed jar in the fridge.

Serving Tip: If you’re planning to have leftovers, consider keeping some of the almonds separate rather than mixing them all in. This way, they’ll stay crunchy, and you can add them fresh to each serving. The same goes for extra parmesan – sprinkle it on just before eating for the best texture.

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3200
• Protein: 60-70 g
• Fat: 280-320 g
• Carbohydrates: 40-50 g

Ingredients

For the dressing:

• 1/3 cup lemon juice
• 4 garlic cloves (crushed and peeled)
• 1 1/2 cups olive oil (I use California Olive Ranch extra virgin)
• 1 tsp kosher salt

For the salad:

• 1 1/2 cups grated parmesan cheese
• 6 oz sliced almonds
• 10-12 oz kale leaves (preferably lacinato kale, stems removed and finely chopped)

Step 1: Toast the Almonds

Place a skillet over medium heat and add the almonds.

Cook while stirring frequently to prevent them from burning.

Continue until the almonds are fragrant and begin to turn golden.

Remove from heat and set them aside to cool completely.

Step 2: Prepare the Dressing

In a small bowl, combine lemon juice with a solid teaspoon of salt.

Adjust and add more salt at the end if necessary.

Slowly drizzle in olive oil while whisking constantly to emulsify the dressing.

Add the garlic cloves to the dressing and set aside to steep, which will infuse the dressing with a nice garlicky flavor.

Remember to remove the garlic cloves before dressing the salad.

Step 3: Prepare the Kale

Cut the kale into thin ribbons and add it to a very large bowl.

This ensures all ingredients can be mixed evenly with the kale.

Step 4: Assemble the Salad

Top the kale with the cooled almonds and Parmesan cheese if you’re using it.

Remove the garlic cloves from the dressing and give the dressing another stir to ensure it’s evenly mixed.

Pour half of the dressing over the salad and toss well.

You can use your hands to massage the kale lightly while mixing, although it might not be necessary due to the thin ribbons.

Add more dressing to taste or as desired, along with additional salt if necessary.

Step 5: Serve or Store

The salad is ready to serve immediately.

Any leftover dressing can be stored in the fridge for future use.

This salad keeps wonderfully in the fridge for 3 to 4 days, making it an ideal make-ahead meal or snack.