Heidy's Fresh Kale Salad
Prep time
Total time
Healthy, flavorful and perfect for any summer meal.
Recipe type: Salad
Serves: 6 to 8
  • 1 cup sliced almonds, pecans, or walnuts
  • 1 cup dried cranberries
  • ¼ cup freshly squeezed lemon juice (from 2 to 4 lemons)
  • ½ cup thinly sliced radishes
  • Kosher salt
  • Pepper
  • ¾ cup extra-virgin olive oil
  • 1 teaspoon minced garlic
  • 6 to 8 ounces washed and dried kale leaves, thick stems removed (if using prewashed trimmed kale, buy 2 clamshell containers)
  • ¾ cups freshly grated Parmesan (optional)
  1. In a toaster oven or skillet, toast almonds (or walnuts or pecans) until golden brown and fragrant. Set aside to cool.
  2. In a bowl, combine lemon juice and ½ teaspoon salt and ½ teaspoon pepper. Slowly whisk in olive oil. Add garlic and set aside.
  3. To de-stem kale, take each large leaf and hold it by the stem with one hand and place the pointer or middle finger and thumb of your other hand around the stem just above the leaves. Pull your fingers along the stem, tearing the leaves off. You can do this step right above the sink after you wash your kale leaves. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. Chop kale into strips or bite size pieces. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
  4. Place chopped kale in a very large bowl. Sprinkle surface with roasted nuts, cranberries, radish and then with cheese, if using. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 2 hours.
Let your imagination and taste buds run wild as you add your favorite ingredients to this very adaptable recipe!
Recipe by Pray Cook Blog at https://praycookblog.com/fresh-kale-salad-you-are-gonna-love/