Be warned: When you serve this salad, everyone will be asking you for the recipe. It hits all the right spots—salty, sweet, crunchy, cheesy and fresh! Prep tip: Use bumpy, dark green dinosaur lacinato kale, which tends to be less bitter and tough than curly-leafed kale.
2 Tbs. olive oil (divided)
1 tsp. curry powder
1/2 tsp. cumin
1 tsp. unfiltered honey
1/2 cup raw almonds
1/2 cup pitted Kalamata olives
1 small red pepper (seeded and cut into thin strips)
1/2 large bunch kale (washed, stems removed, and chopped)
1/4 cup crumbled feta cheese
PER SERVING: 168 cal, 70% fat cal, 14g fat, 2g sat fat, 6mg chol, 5g protein, 9g carb, 3g fiber, 185mg sodium
SOURCE: The recipe by Lisa Turner is posted by permission of Delicious Living (and its parent company New Hope Network), a trusted voice in the natural living community for 30 years.