Photo: Hector Manuel Sanchez
Total Time
15 Mins
Yield
Serves 4 (serving size: about 1 1/2 cups)

Use the best honey you have for this easy, versatile dressing. Try pairing this with grilled steak or chicken. Our Grilled Flank Steak with Onions, Avocado, and Tomatoes showcases in-season ingredients and the char of the steak would balance well with sweet and tangy honey dressing with the bitter bite of kale salad. 

How to Make It

Step 1

Combine oil and garlic in a skillet over medium-low heat; cook 3 minutes or until garlic is golden, stirring occasionally. Remove garlic with a slotted spoon; reserve garlic. Transfer oil to the bowl of a mini food processor. Add cheese, almonds, thyme, juice, honey, and salt; process until well combined.

Step 2

Combine kale, parsley, and basil. Toss with dressing. Arrange about 1 1/4 cups salad on each of 4 plates. Divide tomatoes and garlic evenly among salads.

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