This hearty kale salad starts with a firm massage in kosher salt, which breaks down those sturdy lacinato leaves until they're tender, glossy, and ready to soak up dressing. A bright, emulsified dressing built from fresh lemon juice, lemon zest, Dijon mustard, and good olive oil coats every piece, while finely grated Parmesan folds in for a savory, salty backbone. Toasted almonds add the perfect crunch against all that softened green, and a rest period lets the kale keep absorbing flavor before serving. Finished with a shower of Parmesan shavings, it's the kind of salad that tastes better the longer it sits, making it a smart make-ahead option. This one is a great fit for a low FODMAP plate, delivering big flavor without any heavy or hard-to-digest ingredients weighing it down.
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A serving of up to about 2 1/2 tablespoons of almonds is low in FODMAPs. This recipe contains about 2 tablespoons per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid almonds, please tap it and change its rating to Red.
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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