Kale, Lemon and Almond salad, with salty cheese

Preparation time: 
min -
Published on
August 13, 2019

This salad is sure to convert all “kale loathers”. As one person said “I would eat kale every, single day if I could have it like this” —now that’s saying something!


1 serving




    1. Preheat the oven to 180°C, and roast the almonds for about 10 minutes, until golden and fragrant, set aside to cool. Keep a close eye as they can burn easily, and taste bitter.
    2. In a bowl, mix together the lemon juice, olive oil and a good pinch of salt. Check seasoning — it should be lemony and salty
    3. Remove the stalk, finely slice the kale leaves, and add to the lemon. Using your hands, massage the lemon dressing into the kale, scrunching and squeezing as you go. The lemon will soften the kale and it will reduce in size. Transfer to a serving dish.
    4. Roughly chop the almonds and sprinkle on top of the kale, along with a crumble of salty cheddar.

    Cancel anytime

    How much?

    You can download our free mobile app, as well as join our clinical study for free to follow our reversal program


    Educational content
    Weekly recipes
    Food guide and tracking

    Basic nutrition program
    Limited chat consultations


    Educational content
    Weekly recipes
    Food guide and tracking

    Tailored nutrition program
    Ongoing chat consultations
    Blood test kit

    30 days free – no card required

    We're glad to have you onboard!

    Look out for an email with the next steps
    and if you need any help, contact us at team@span.health

    Get started today

    Download our Free mobile app

    Cancel anytime

    Registered Class I medical device