Kale with its dark green intensity peaks in fall and winter. Rich in antioxidants, vitamin C, vitamin K and beta-cartonene and loaded with macro-nutrients and a variety of beneficial compounds.

Kale’s versatile nutty, earthy flavor married with warm toasted Almonds and creamy Parmesan Cheese make this Salad an excellent choice for everyday meals as well as a festive crowd-pleaser.

Organic Ingredients, serves 4

• Approx. 6 Cups Kale, both Curly and Dino varieties work well

• 1 Cup Slivered Almonds

• 1/2 Cup Grated Parmesan

• 1 Garlic Clove

• Juice of 1/2 a Lemon

• 1/2 Cup Extra Virgin Olive Oil

• 1/2 Tsp. Celtic Sea Salt

• Cracked Black Pepper, to taste

Peel and finely grate Garlic into a cup or bowl. Add Lemon Juice and leave to macerate for a few minutes. Add Olive Oil and Salt and mix well.

Wash Kale and chop into bite size pieces, removing and discarding stem.

Toast Almonds in a small pan, stove top, with a little bit of Olive Oil until nicely toasted but not burnt.

Toss Kale, Toasted Almonds, Parmesan and Dressing in a salad bowl. Mix well making sure every Kale leaf is nicely dressed. Finish with Black Pepper and more Parmesan if you like.