Sturdy lacinato kale gets massaged with a touch of salt until it turns silky and deep green, then tossed with a bright lemon-garlic dressing whisked together with Dijon mustard and good extra-virgin olive oil. Toasted almonds add a warm, buttery crunch that plays beautifully against the tangy citrus and peppery bite of the greens. It's the kind of simple, produce-forward salad built on whole ingredients and healthy fats that this way of eating is all about. Every component here — the leafy greens, the olive oil, the nuts, the lemon — reads like a page straight out of a Mediterranean pantry. Let it rest for a few minutes after tossing so the leaves fully soften and soak up the dressing before serving. This one earns a permanent spot in a Mediterranean-style rotation.
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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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