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Simple Kale Almond Pecorino Salad with a Lemon Shallot Dressing

Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 Servings


  • 10 ounces kale torn or baby kale, about 1 large bunch
  • 1 cup almonds toasted
  • 1/2 cup pecorino cheese shaved
  • 1/4 cup lemon juice about 1 to 2 lemons depending on size
  • 5 tbsp olive oil
  • 1 tbsp shallots minced
  • 2 tbsp rice vinegar
  • salt and pepper


  1. Put your cleaned, dried, torn kale into a large mixing bowl. Add 1 tablespoon of olive oil and a squeeze of lemon. Massage the kale for a few minutes until it is soft and broken down.

  2. Toast your almonds in a pan for 3-5 minutes until they are slightly browned, but not burnt. Add them into the kale bowl.

  3. Combine remaining olive oil, lemon juice, shallots, rice vinegar and salt and pepper to taste in a bowl. If you have an immersion blender use that to blend them all together. You can also use a regular blender or food processor. You should really buy an immersion blender tough :). Toss the salad in the dressing.

  4. Top with shaved pecorino cheese and serve!