Baby Kale Salad



  • ¼ cup raw almonds, sliced  
  • 6 cups baby kale
  • ½ cup extra virgin olive oil  
  • ½ tsp. red pepper flakes    
  • ¼ cup lemon juice, freshly squeezed  
  • ¼ cup Reggiano Parmesan
  • 2 tbsp. garlic clove, freshly chopped  
  • 1 tbsp. lemon zest, microplaned
  • ¼ cup dried tart cherries


  1. Preheat oven to 350˚F. Spread raw almonds onto a baking sheet and bake until light brown; 4-6 minutes. Remove from oven and transfer into a small bowl to prevent overcooking. Once cooled, rough chop using a knife or by pulsing in a small food processor.
  2. Using a microplane, zest one lemon and reserve the zest.
  3. Cut the lemon in half and squeeze to juice. Combine lemon juice and freshly chopped garlic into a blender and blend on medium speed until mixed. Turn blender on high and slowly drizzle in the olive oil until smooth and thick. Ideally, this dressing will have a heavy lemon and garlic flavor. Adjust flavors to your taste using additional lemon juice and garlic.
  4. Place kale in a large bowl and combine with the dressing, then add almonds and dried cherries. Add a pinch of red pepper for color and a little heat. Top with Reggiano Parmesan.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 270/15/7/21/trace