kale salad with almond vinaigrette

I have experienced a love hate relationship with kale. I know it is a healthy choice in the leafy green category, but I’ve struggled with the texture and bitterness of the raw leaves. The creamy almond vinaigrette teamed with this salad is able to pull it altogether. I’ve served this salad on a number of occasions and have been pleasantly surprised by how often there is a request for more.

kale salad with almond vinaigrette
Print Recipe
Serves: Serves 4

Ingredients

2 (6 ounce) bunches kale, stemmed and thinly sliced

1 large heirloom tomatoes, cut into ¼” slices

1¼ cups sliced almonds, toasted and divided

¼ red onion, thinly sliced (optional)

almond vinaigrette:

2 tablespoons rice wine vinegar

2 tablespoons honey

1 tablespoon shallot, chopped

1 teaspoon fresh thyme

1 teaspoon fresh Dijon mustard

1 teaspoon salt

¼ teaspoon freshly ground black pepper

1 clove garlic

1⁄3 cup olive oil

Instructions

1

In large bowl toss together sliced kale, tomato wedges and 1 cup of almonds.

2

Prepare vinaigrette in blender or food processor, mix vinegar, honey, shallot, thyme, mustard, salt, pepper, garlic and remaining almonds. Blend until smooth, about 45 seconds to 1 minute. Slowly drizzle in oil, blending until all oil is added and dressing is thickened.

3

Toss almond dressing into kale until lightly coated. This dressing is quite thick and will take some additional tossing to get the kale evenly coated.

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3 Comments

Patti Kelly

December 8, 2018 at 7:26 pm

Hi Carol,
Greetings from South Carolina. I have been trying a lot of the recipes on your blog. They are healthy, easy and delicious! Thank you so much for sharing.
XOPatti Kelly

Reply
Carol Buchan
December 9, 2018 at 11:44 pm
Patti, So good to hear from you! I’m glad you are tying the recipes. Please pass along a favorite from South Carolina. xo Carol