Kale is not dead! This green leafy veg is still very much relevant. Let's face it, it’s hard not to love a good kale salad. So I present you the ultimate one to reinvigorate your love for you guessed it, kale. The combo of the nutty zesty dressing and savory crumble is nuts (pun intended)! Feel free to add more veggies, roasted chickpeas (here’s a great recipe for that!) or seared tofu. Another benefit of this salad that should not go unnoticed is the boost of healthy fats and protein thanks to the almonds. You're probably wondering: “Why do I have to soak the almonds?”. Well, soaked almonds not only allows for the creaminess to happen but also aids digestion and in turn helps with nutrient absorption. But really, consider this salad a blank canvas and a refreshing, healthy meal.
kale salad with almond lemon dressing and flax-almond crumble
¾ cup whole almonds, toasted and unsalted
1 bunch kale, stems removed and leaves torn into bite-size pieces (about 5 cups)
¼ cup olive oil
¼ cup flax seeds
1 tsp. lemon zest
2 tbsp. lemon juice
1 tsp. agave
½ watermelon radish, peeled and very thinly sliced
1 tsp. apple cider vinegar
In a small bowl, soak ½ cup almonds in water for at least an hour or overnight; drain and rinse.
Place kale leaves in a large bowl and drizzle with 1 tbsp. olive oil, season with salt and pepper. Massage with your hands for 2 to 3 minutes; set aside.
In the bowl of a food processor, add remaining ¼ cup almonds, flax seeds and ½ tsp. salt, pulse until fine crumbs form. Transfer to a small bowl. Wipe out food processor bowl.
In the bowl of food processor, add soaked almonds, 5 tbsp. water, lemon zest and juice, and agave. Pulse until almonds are very finely chopped and mixture is creamy. Add 2 tbsp. olive oil and pulse to combine; season. Add more water 1 tbsp. at a time to thin, if necessary.
Toss kale with vinaigrette and radishes, top with flax-almond crumble.