Kale Salad

This has become one of my absolute favourite salads - it is everything a good salad should be … fresh and nutritious. It got to the stage that my family asked if I could do one of my other salads when we had BBQs.

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Kale Salad

Yield: 4-6

Author: Lee Newcombe

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

This is currently my favourite salad! I absolutely love it. It is fresh, zesty, crunchy and nutritious. What more could you want!

Ingredients

• ½ cup natural almonds
• 1 small or ½ large bunch kale leaves
• ⅓ cup thinly sliced Parmesan
• Zest 1 lemon
• 2 tbsp lemon juice
• ¼ cup apple cider vinegar
• ¼ cup olive oil
• 1 teaspoon olive oil to massage the kale
• 1 tbsp maple syrup
• Sea salt

Instructions

1. Roast the almonds in a medium-hot oven for 10 minutes. Remove and cool. Once cool, roughly chop and set aside.
2. Combine lemon juice, salt, maple syrup, and apple cider vinegar in a jar, shake until combined or place in a bowl, and whisk until combined.
3. With a sharp knife, trim the leaf section from the kale stalk. Bunch together and chop into 1cm wide ribbons.
4. Rub the kale to soften the leaves using the extra teaspoon of olive oil.
5. Slice the parmesan with a cheese slicer or cut finely with a sharp knife.
6. Place the kale in a bowl, add the parmesan and dressing and mix gently. Serve and enjoy.