Lemony Kale Salad

A Fresh Bite Among the Classics

If you’re craving something fresh, green, and full of life to balance the richness of the Thanksgiving table, this salad is it. I love adding a dish like this to the holiday spread—it brings a bright, lemony crunch that complements turkey, stuffing, and all the cozy sides beautifully.

The best part? You can prepare it ahead of time, and it only gets better as the flavors mingle.

Yield: 8–12 servings

Ingredients:

• 2 cups sliced almonds

• ⅓ cup freshly squeezed lemon juice (from 2–4 lemons)

• 1½ cups extra-virgin olive oil

• 4 cloves garlic, crushed and left whole

• 10–12 oz kale leaves, thick stems removed (weight after trimming)

• 1½ cups freshly grated Parmesan (optional)

• Kosher salt, to taste

Instructions:

1. Toast the almonds.In a dry skillet or toaster oven, toast sliced almonds until golden and fragrant. Set aside to cool.

2. Make the dressing.In a bowl, combine lemon juice and 1 heaping teaspoon of salt. Slowly whisk in olive oil, then add the garlic cloves. Let it sit and steep while you prepare the kale—this infuses the dressing with a subtle garlic flavor.

3. Prep the kale.After removing the thick stems and washing the leaves, stack a few at a time, roll tightly, and slice thinly into ribbons (like a slaw).

👉 Pro tip: Once sliced, massage the kale—yes, literally! Place it in a large bowl, squeeze and toss with your hands until it softens and deepens in color. This step transforms the texture and brings out the kale’s best flavor.

4. Assemble the salad.In a large bowl, combine the kale, toasted almonds, and Parmesan (if using). Remove the garlic from the dressing, then pour in half and toss well. Taste and adjust with more dressing or salt as needed.

Serve within the hour—or refrigerate kale and dressing separately if making ahead.

This salad brings a little brightness and balance to your holiday table—and it might just become one of those sides your guests request every year.

🍋 Fresh. Tangy. Crunchy. Simple perfection.