The Best Kale Salad Ever


At our Finger Lakes retreats, my sister Shannon & I host the first evening's meal before the chefs come in on Saturday, lovely cheeses and salads, plenty of wine.  The biggest hit is always the most simple - the kale salad.

This salad is a great base or addition to any meal, you can add chicken or avocado.  At the last retreat, we added roasted sunflower seeds, that's it.  It doesn't need much, it's hearty & perfect on it's own.

Serves 2-3, generously

1 large head green, curly kale
Salt (prefer pink Himalayan)
1/4 cup ground almond meal

Juice of 2 lemons
3-4 Tb olive or avocado oil
2 garlic cloves, minced
Salt, pepper & red pepper flakes to taste

Remove kale from stems, wash, dry, chop & place in large bowl.  Sprinkle aprx 1 Tb salt over the greens.  Massage the greens 2-3 minutes with your hands, breaking down the fibers.  The color will deepen & the kale will soften.

Combine dressing ingredients.  Dress the salad & add almond flour in last, sprinkling on top & mixing to combine.