When I was on my trip up the West Coast – past San Francisco, through the Redwoods, into Oregon, and finally near Puget Sound, Washington – there was one recipe that became a staple to all my meals. Kale, Peach, and Roasted Almond Salad was incredibly easily to make and was always bursting with flavor. To give you a little idea of where I was staying, this was the cute kitchen…
And this is a tidbit of the garden (below). Across the way from our cottage was a larger cottage with a whole lot o’ kale. Every morning we would pick it to add to our eggs, and in the afternoon and evening we’d use it for a salad. It was the perfect combination of salty and sweet – my favorite!
Keep reading to find out how to make this Kale, Peach, and Toasted Almond Salad after the jump…
1 bunch of washed kale (I used Red Russian kale)
Handful of roasted almonds
Handful of cherry tomatoes
1 TBSP olive oil
Enjoy! Next try Jacinda’s sweet Heart-Shaped Wedge Salad with Bacon Hearts.