This recipe has been around forever, and often uses honey, and sometimes even cheese. This new version is my slimmed down, veganized, super healthy and delicious recipe. It's light yet filling.
1 large bunch (or bag) chopped kale, leaves only, stems removed
1 tablespoon extra virgin olive oil
2/3 cup dried cherries, rough chopped
1 cup grape or cherry tomatoes, whole or halved
1/3 cup lightly toasted almond slivers
juice of 2 oranges
juice of 1 lemon
1 clove garlic, crushed or minced
1 small shallot, sliced very thin
1 tablespoon agave nectar
pinch of sea salt
dash of freshly ground black pepper
In a large salad bowl combine the kale and oil.
Using your hands, massage the oil into the kale for a couple of minutes to coat and soften the leaves. Massaging the kale leaves makes all the difference. Trust me!
Toss in the cherries, tomatoes, and almonds and set aside.
Whisk together the ingredients for the dressing in a small bowl, and add to the salad. Using your hands, or a set of tongs, toss until everything is well coated.