Prep Time 20 mins
Servings 8


  • 2 cups whole almonds, toasted
  • Juice of 2 lemons
  • 1 ½ cups extra-virgin olive oil
  • 4 cloves garlic, pressed with a garlic press
  • 10 to 12 ounces washed and dried kale leaves, thick stems removed
  • 1 ½ cups blue cheese crumbles
  • Salt & pepper to taste


  • In a very large bowl, combine lemon juice, salt, pepper, garlic and olive oil.
  • Working in batches, shred the kale with your hands into small pieces.
  • Throw into the bowl, over the dressing.
  • Top the kale with the almonds, and then with the blue cheese.
  • Toss to coat thoroughly.
  • Serve immediately.

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