I’m always amazed at how divisive kale is. People either say they love it more than any other food, or they can’t stand it.  However, I find that those who say they hate it really haven’t eaten it more than once or twice – and they probably haven’t had it prepared in an interesting way.

Today I made a kale salad that’s sweet, salty, chewy and crunchy. I used tamari almonds and dried apricots, but there are endless variations on this dried fruit-and-nut theme. Sliced almonds and cranberries, pistachios and cherries, pine nuts and golden raisins, etc.  They’re all great.  And if you’re a cheese eater, a little shaved parmigiano-reggiano on top would be delicious.

This salad could just be the thing to create “kale converts.” Try it out on a kale hater you love!

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Kale Salad with Apricots and Almonds

1 bunch lacinato (Tuscan) kale
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon maple syrup or agave
¼ cup tamari almonds, roughly chopped (for gluten-free, make your own with wheat-free tamari)
8 organic unsulphered dried apricots, diced
Pinch coarse sea salt
Pinch dried red pepper flakes or Aleppo pepper
Freshly ground black pepper to taste

Wash the kale, then stem: grab the end of a stem in one hand, then use your other hand to tear off the leaf by pulling your fingers along the stem.

Slice all the kale very thinly and place in a large bowl. Add the remaining ingredients and gently massage for about 30 seconds.

Keeps for one day.

Serves 4