This is one of my favourite side salads to have with baked veggies. It’s super simple, affordable and delicious. You can swap the almonds for pine nuts or hazelnuts and add in a splash of tamari for a flavour punch or leave it as it is. Even those in my family who are kale skeptics really enjoy it. Need I say more? Not really, just that all ingredients are available at the co-op. How convenient!
What you’ll need:
- Handful of almonds roughly chopped
- Dash of olive oil
- One red or yellow onion
- Two handfuls of black or curly kale, stem in tact and roughly torn
- Quarter of a lemon
- Pinch of salt
Begin by cooking the almonds in a pan over medium heat for five minutes or until golden and fragrant. Set aside and begin peeling the onion skin and slicing into eighths, leaving the root intact so that the petals hold together. Add a dash of olive oil to a pan over medium high heat and fry the onion for three minutes on each side. When the onion is golden turn down the heat, allow to cool for a minute or two then add the kale and lemon juice. Briefly stir then place a lid on the pan and allow the kale to wilt. After five minutes add the salt to the pan, give it a good stir and plate up. Sprinkle over the almonds and voila!
About the author:
Kirsty is an avid wholefoods recipe creator for her blog. She loves demonstrating that being conscious of what you eat is not only beneficial to your health and the planet, but also really fun. She uses ingredients that are seasonal and package-free to maximise health and minimise waste. All recipes are free of meat and dairy.