Kale salad with creamy lemon miso dressing and toasted almonds

This is our new favorite kale salad - so simple, so delicious. The dressing is liquid gold - we love it massaged into kale (especially because the leftovers hold up for a few days), but it’s equally delish on any green you have on hand. This is also a highly adaptable salad - feel free to make it as written, or add any other fruit and/or veggies that you have on hand. We paired ours here with a store-bought rotisserie chicken and our roasted sweet potato fries for an easy weeknight dinner!

Kale salad with creamy lemon miso dressing and toasted almonds
serves 2-4, depending on how much you love kale

Ingredients
for the dressing:
4 tablespoons freshly squeezed lemon juice
2 tablespoons mellow white miso
3 tablespoons extra virgin olive oil
1 tablespoon tahini or cashew butter
1 tablespoon raw honey
pinch of sea salt

for the salad:
2 bunches of lacinato kale
1/4 cup sliced or slivered almonds

Directions

To toast the almonds, preheat oven to 350 degrees and line a sheet pan with parchment paper for easier clean up. Put the almonds on the pan and place in the oven to toast for 5-8 minutes, watching carefully and stirring once or twice. Remove from oven when the almonds are lightly golden as they will continue to toast a bit once removed.
Meanwhile, prepare the dressing and the kale. For the dressing, add all ingredients to a glass jar or bowl and whisk/shake to combine.
For the kale: rinse all of the leaves and remove leaves from tough stems. Dry greens on a kitchen towel, then tear into small bite sized pieces.
Add kale to large serving bowl along with 2 tablespoons of the dressing. Use your hands to massage the dressing into the kale, allowing the kale to soften and absorb the dressing. Taste, and add 1-2 more tablespoons if needed. Add the toasted almonds and toss once more.
Salad can be enjoyed immediately, but also will develop more flavor as it sits! Store at room temperature for up to 30 minutes, or in the refrigerator for 2-3 days.