Kale Salad with Nectarines, Almonds & Feta
I’m on a major kale kick. Partially for you (recipe testing), partially for me (I’m a self-confessed salad glutton). This simple salad takes advantage of the amazing nectarines that are filling the supermarket shelves, and balances their flavour with a sweet and creamy tahini dressing, almonds and feta. You know you want this.
I can’t stress enough the importance of massaging the kale. Really go for it. Massaging wilts it just enough to take away any toughness. Kale is such a hearty green, it can take the massaging. This kale salad is even good the next day – I made some the night before (dressing and all) and took it for lunch. I’d usually hate if dressing stayed on a salad for too long, but the kale holds up really well to it.
I hope you enjoy this as much as I have. You don’t have to eat it for a week straight like I did, but you can. I’ll allow it.
Kale Salad with Nectarines, Almonds & Feta
Ingredients
- 1/2 cup almonds
- 4 tsp tahini
- 3 tsp honey
- 3 Tbsp extra olive oil
- 3 Tbsp apple cider vinegar
- 6 cups shredded kale (one large bunch kale)
- 2 nectarines
- 8 Tbsp crumbled feta
Instructions
- Toast almonds in 400F oven for 3-5 minutes (watch them - they'll burn).
- Make the dressing by whisking tahini, honey, apple cider vinegar and EVOO in a small bowl.
- Place shredded kale in a large bowl, pour dressing over kale, and massage until dark green and slightly wilted.
- Divide dressed kale between 2 plates.
- Cut nectarine away from pit, and into cubes.
- Arrange nectarine cubes, feta and toasted almonds atop kale.
- Enjoy!