Kale Salad with Toasted Almonds and Lemon Vinaigrette Recipe

A bright and refreshing salad packed with crunch, greens, and zesty flavor.

This kale salad is a fresh, crunchy, and flavorful dish that comes together in minutes. The hearty kale leaves hold up beautifully to the zesty homemade lemon vinaigrette, making it a perfect make-ahead option that tastes just as good the next day. Toasted almonds add a satisfying crunch, while Dijon mustard and garlic bring a savory kick.

Whether you’re packing it for lunch, serving it as a supper side dish, or bringing it to a potluck, this salad is simple, nourishing, and always a crowd-pleaser.

Makes 6 servings

What You Need 

• 2 large bunches of kale
• 1/2 cup crushed or slivered almonds
• 1/4 cup fresh lemon juice
• 1/2 cup olive oil
• 2 tbsp Dijon mustard
• 1 tbsp minced shallot or onion
• 1 small garlic clove, minced
• 1/4 tsp salt
• Freshly ground black pepper to taste

How to Make the Kale Salad

1. Wash kale, and tear into bite size pieces
2. Toast almonds in oven, briefly at 350 (Watch closely so they don’t burn!) and let cool.
3. Mix olive oil, lemon juice, dijon, shallot, garlic, salt and pepper.
4. Toss vinaigrette with kale and almonds and serve.
5. Feel free to add diced peppers or slivered carrots for additional colour and crunch.

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