I’m always amazed at how divisive kale is. People either say they love it more than any other food, or they can’t stand it. However, I find that those who say they hate it really haven’t eaten it more than once or twice – and they probably haven’t had it prepared in an interesting way. Today I made a kale salad that’s sweet, salty, chewy and crunchy. I used tamari almonds and dried apricots, but there are endless variations on this dried fruit-and-nut theme. Sliced almonds and cranberries, pistachios and cherries, pine nuts and golden raisins, etc. They’re all great. And if you’re a cheese eater, a little shaved parmigiano-reggiano on top would be delicious. This salad could just be the thing to create “kale converts.” Try it out on a kale hater you love!
Kale Salad With Apricots and Almonds [Vegan]
- 1 bunch lacinato (Tuscan) kale
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon maple syrup or agave
- ¼ cup tamari almonds, roughly chopped
- 8 organic unsulphered dried apricots, diced
- Pinch coarse sea salt
- Pinch dried red pepper flakes or Aleppo pepper
- Freshly ground black pepper to taste
- Wash the kale, then stem: grab the end of a stem in one hand, then use your other hand to tear off the leaf by pulling your fingers along the stem.
- Slice all the kale very thinly and place in a large bowl. Add the remaining ingredients and gently massage for about 30 seconds.