Lacinato kale gets the classic massage treatment here, worked with a pinch of salt until the leaves turn silky, deep green, and noticeably tender. A bright, garlicky lemon dressing ā whisked with Dijon mustard and good olive oil until glossy and emulsified ā clings to every ribbon of kale and gives the salad real punch. Toasted almonds add that essential crunch, going in right at the end so they stay crisp against the softened greens. Letting the salad rest for a few minutes before serving lets the kale keep drinking up the dressing, so the flavor only builds. It's simple, produce-forward, and easy to portion for a quick lunch or a side that holds its own next to grilled meat or fish. This one's a solid pick for a Paleo table, with clean, whole-food ingredients doing all the work.
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Preheat the oven to 350Ā°F (175Ā°C). Spread the sliced almonds in a single layer on a baking sheet and toast for 4ā5 minutes, until golden and fragrant ā 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 1ā2 minutes, until the leaves darken, soften noticeably, and reduce in volume by about half.
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