- 1 large head kale, stemmed, leaves cut into bite-size pieces
- 1/2 cup balsamic vinegar
- 1/3 cup extra-virgin olive oil
- 1/2 lemon, juiced
- 1/4 cup slivered raw almonds
- coarse sea salt to taste
- Place kale in a large bowl. Drizzle balsamic vinegar, olive oil, and lemon juice over the top; toss to coat. Add almonds and salt; toss to combine. Cover the bowl with plastic wrap and refrigerate until flavors combine, 15 to 30 minutes.