Sturdy lacinato kale gets massaged with a touch of salt until it turns silky and deep green, ready to soak up every bit of bright dressing. That dressing is a punchy whisk of fresh lemon juice, lemon zest, garlic, and Dijon mustard, emulsified with good olive oil until it clings to each leaf. Toasted sliced almonds add a warm, buttery crunch that plays beautifully against the tangy, garlicky dressing. A short rest lets the kale soften even further and fully absorb all that citrusy flavor before it's tossed one last time. It's a texture-packed, deeply satisfying salad with layers of crunch, tang, and richness in every forkful — and it's a solid pick for a Dairy Free spread.
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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.
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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