Put a little elbow grease into this recipe! Massaging your kale with an acid like lemon juice makes the raw leaves tender and delicious, plus easier to digest.

Prep Time: 10 minutes
Cook Time: —


    • 1 large bunch kale (use lacinto or curly–which ever your prefer)
    • 1 lemon
    • 1/4 cup good quality extra virgin olive oil
    • 1/4 cups sliced raw almonds
    • 1/2 cup cherry tomatoes, cut in half
    • Sea salt and ground black pepper, to taste
    • Pecorino cheese, shaved (optional–only if you are not dairy sensitive)


  1. Remove central stem from the kale leaves by holding tightly to the base stem and stripping the leaf by pulling upward. Chop kale into thin ribbons.
  2. Measure olive oil and have it close by.
  3. Juice the lemon over the kale and massage into the leaves for 2-3 minutes. You’ll notice it start to get darker green and very fragrant. Toss in the olive oil and continue massaging until kale is soft, usually another minute or two.
  4. Toast almonds in a dry skillet over medium heat until they begin to brown. Remove from heat and let cool.
  5. Add the almonds and tomatoes to the kale and toss. Season with sea salt and freshly ground black pepper. Top salad with cheese, if desired.
  6. The kale base can be made the day before and keep in the refrigerator. Wait to add the toppings (almonds, tomatoes, etc) until just before serving.

Note: Get creative with this base! Exchange the tomatoes for roasted beets or sliced oranges. Raspberries or mango would also be great in season!

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