I’ve eaten kale a few times in salads, but I can’t say I’ve really been a fan. However because kale is so good for me, I wanted to figure out how to make it more tasty. This recipe does just that.
The earthiness of the kale, olive oil and almonds, the sweetness of the dates and honey crisp apple, the saltiness from the cheese, and the acid from the lemon juice had me curling my toes with each bite.
Because kale is such a sturdy green, the salad also held up well in the fridge. I had it for lunch the following day and with dinner the day after.