Massaged Kale Salad
  • 1 cup raw blanched slivered almonds
  • ¼ cup nutritional yeast flakes
  • ½ teaspoon salt (divided in half)
  • 1 head curly kale, stems removed, finely chopped
  • 1 tablespoons olive oil
  • 2 tablespoons lemon juice
  • ½ teaspoon lemon zest
  • ¼-1/2 cup pomegranate arris (seeds)
  • fresh ground pepper to taste
  1. In a food processor, combine slivered almonds, nutritional yeast and ¼ teaspoon of salt. Process until the consistency of canned parmesan. Set aside.
  2. In a large bowl, combine kale, remaining ¼ teaspoon salt, olive oil, lemon juice and lemon zest. Massage with your hands for about 3 minutes until well mixed and kale has softened.
  3. Stir in ½-3/4 cup of the “almond parmesan” mixture into the kale. Add freshly ground pepper to taste. Serve topped with pomegranate seeds.
Recipe by Prepgreen at