ABOUT THE RECIPE:

A zingy punch of freshly squeezed lime juice adds pizazz to this unique Kale, Lime and Almond Salad. This lively combination is sure to please when you’re looking to serve up your daily greens with a piquant flair.

Makes 2 to 4 servings

INGREDIENTS:

DRESSING
3 tablespoons freshly squeezed lime juice
2 tablespoons maple syrup
⅛ teaspoon salt, plus more as needed
Several grinds of black pepper

SALAD
5 cups packed, thinly sliced curly kale, thick stems removed
⅓ cup roasted or raw almonds (see note)
¼ cup raisins

INSTRUCTIONS:

Put all of the dressing ingredients in a small bowl and whisk briskly to combine. Put all of the salad ingredients in a large bowl, pour in the dressing and toss until well coated. To soften the kale leaves, use clean hands to “massage” the dressing into the kale for about 30 seconds. Let stand 5 minutes and serve. This salad can be made ahead of time and refrigerated up to 4 hours before serving.

Chef's note: If preferred you can use sunflower seeds, cashews, walnuts, or pecans in this salad.