About the Recipe
The Winter Crunch Salad is a nutritious and flavorful option that combines kale, lemon juice, and garlic to create a vibrant and satisfying dish. Packed with essential vitamins and minerals, it’s an ideal choice for a healthy winter meal. Kale is a powerhouse of vitamins A, C, and K, as well as antioxidants. Lemon juice adds a tangy flavor and boosts the immune system with its vitamin C content. Garlic enhances the aroma and offers anti-inflammatory and immune-boosting properties. Toppings like almonds add crunch, healthy fats, protein, and fiber, while Parmesan or nutritional yeast provide savory elements. This versatile salad can be served as a side dish or a standalone meal, complementing proteins like grilled chicken, tofu, or chickpeas. Its crunchy texture makes it perfect for meal prep, ensuring freshness for several days. The combination of tangy flavors, the richness of nuts and cheese, and its nutritional density make this salad a popular choice for winter.
Ingredients
1 cup sliced almonds
1 granny smith apple sliced
4 tablespoons freshly squeezed lemon juice (from 4 lemons)
1 teaspoon kosher salt
½ cup extra-virgin olive oil
2 cloves garlic, crushed with the flat side of a knife, peeled and left whole
2 bunches washed and dried dino kale leaves, thick stems removed
½ cup freshly grated Parmesan (optional)
Preparation
In a toaster oven or skillet, toast 1 cup of sliced almonds until they turn golden brown and emit a pleasant aroma. Once toasted, set them aside to cool.
In a bowl, combine 4 tablespoons of freshly squeezed lemon juice (from 4 lemons) and 1 heaping teaspoon of salt.
Slowly whisk in ½ cup of extra-virgin olive oil.
Add 4 crushed garlic cloves to the mixture and set it aside to steep.
Working in batches, cut the kale into thin ribbons. Gather a large handful of leaves, bunch them together tightly, and use the other hand to slice them into ¼-inch-thick pieces. This step doesn’t require extreme precision or neatness; the goal is to create a slaw-like texture.
(At this point, you can make the recipe up to a day in advance. Just keep the kale and dressing refrigerated separately.)
Place the chopped kale in a large bowl. Sprinkle the surface with almonds and then add ½ cups of cheese and sliced apples.
Sprinkle ½ cup of Parmesan cheese on top of the salad.
Remove and discard the garlic cloves from the dressing.
Pour half of the dressing over the salad and toss it gently. Taste the dressing and add more salt if necessary, tossing the salad to ensure that it’s well-coated.
Serve the salad within 1 hour for the best flavor and texture.
Notes