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4 from 2 votes

Chopped Kale Salad with Toasted Almonds

A raw kale salad with Tuscan flavors.
Prep Time20 minutes
Total Time20 minutes
Servings: 2
Author: Angela Roberts


  • 3 tablespoons extra virgin olive oil
  • juice of one large lemon
  • 1 teaspoon pear vinegar or use a white wine vinegar
  • 1 small clove garlic crushed
  • sea salt black pepper to taste
  • 1 bunch of kale
  • 1/4 cup toasted slivered almonds
  • 1/4 teaspoon crushed red pepper or to taste
  • Sea salt black pepper
  • Small chunk of Pecorino Romano


  • Salad Dressing: Crush garlic clove, place in olive oil for 10 minutes. Remove.
  • Squeeze lemon in small bowl, add vinegar, and slowly add in olive oil and salt and pepper.
  • Rinse kale, roughly chop and dry with salad spinner or paper towels.
  • Chop finely using a mezzaluna or chef's knife.
  • Toss with salad dressing, cheese, toasted almonds and crushed red pepper.
  • Season to taste with salt and pepper.
  • Top with very thin slices of Pecorino Romano, using sharp knife or mandolin