Anti Inflammatory Classic Kale Salad

Total time25 min

Prep time15 min

Cook time5 min

4.8

(30)

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Ingredients

4 servings

1 large bunch lacinato kale (about 10 oz), stems removed, leaves thinly sliced
½ tsp kosher salt
½ cup sliced almonds

For the dressing

3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp lemon zest
1 small garlic clove, finely grated or minced
1 tsp dijon mustard
¼ tsp black pepper
¼ cup extra-virgin olive oil
¼ cup finely grated parmesan, plus more for serving
Chef's tip
Choose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.

For serving

parmesan shavings, for serving (optional)
Chef's tip
Choose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.

Instructions

1
Preheat the oven to 350°F (175°C). Spread the sliced almonds in a single layer on a baking sheet and toast for 4–5 minutes, until golden and fragrant — watch closely, as they can brown quickly. Transfer to a plate and let cool.
2
Place the sliced kale in a large mixing bowl and sprinkle with the kosher salt. Using both hands, massage the kale firmly for 1–2 minutes, until the leaves darken, soften noticeably, and reduce in volume by about half.

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