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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. 

Adam Hickman
Recipe by Cooking Light August 2016


Credit: Hector Manuel Sanchez

Recipe Summary test

15 mins
Serves 4 (serving size: about 1 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

156 calories; fat 11.4g; saturated fat 2.2g; mono fat 7.5g; poly fat 1.1g; protein 3g; carbohydrates 11g; fiber 2g; cholesterol 4mg; iron 1mg; sodium 231mg; calcium 128mg.