1-Step 1: Prep the greens Start with 4 cups chopped curly kale. Wash and dry the leaves well, then remove the thick stems. Chop the kale into bite-sized pieces so it is easy to eat and toss. Add the kale to a large mixing bowl.

2-Step 2: Massage the kale Drizzle a small spoonful of the dressing or a tiny splash of olive oil over the kale, then massage it with clean hands for 2 to 3 minutes. This step softens the leaves and helps take away that tough, bitter taste some kale can have. You will notice the leaves darken and shrink a bit as they soften. If you want to learn why kale is such a popular leafy green, this helpful article on the benefits of kale is a good read.

3-Step 3: Add the crunchy mix-ins Next, add 1 cup shredded green cabbage and 1/4 cup roasted almond slivers. The cabbage gives the salad a light crunch, while the almonds add a roasted, nutty bite. Toss gently so the ingredients stay evenly mixed. If the bowl looks crowded, use a larger one so everything moves freely.

4-Step 4: Whisk the vinaigrette In a small bowl or jar, combine 1/4 cup extra virgin olive oil, 2 teaspoons fresh lemon juice, 1 tablespoon Dijon mustard, 2 tablespoons apple cider vinegar, 2 tablespoons honey or maple syrup, and 1/4 teaspoon salt. Whisk or shake until the dressing looks smooth and slightly thick. The Dijon helps pull the oil and acid together, so the dressing stays blended longer.

5-Step 5: Toss and rest Pour the vinaigrette over the salad and toss until every leaf is coated. Let the salad sit for 5 to 10 minutes before serving. This short rest gives the kale time to absorb flavor and softens the cabbage just a little. If you are making it ahead, wait to add the almonds until just before serving so they stay crisp.

6-Step 6: Taste and serve Give the salad a final taste and add a pinch more salt if needed. You can serve it right away as a side dish or make it into a light meal by adding extra protein. It pairs well with grilled chicken, chickpeas, salmon, or even a slice of crusty bread.